Popcorn Balls
HB-1784 · Hand-built original · American
These Popcorn Balls made with marshmallows are sweet, chewy, and super fun to make! Perfect for parties and holiday gatherings.
AmericanDessert25 minServes 12149 kcalVegetarianGluten-freeEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: cooking oil
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:12quantities adjust to match
Ingredients
- 3 tbsp cooking oil
- 1/2 cup yellow popcorn kernels
- 1/2 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 tsp salt
- 2 tbsp butter
- 1/4 cup mini marshmallows
- 1/2 tsp vanilla extract
Method
- Heat the oil in a large pot with a lid over medium-high heat, add the kernels, cover and pop, shaking the pan, until the popping slows. Tip into a large bowl and pick out any unpopped kernels; you need about 12 cups popped corn.
- In a medium pan combine the sugar, corn syrup and salt. Bring to the boil over medium heat and cook, stirring, for 2 minutes.
- Remove from the heat and stir in the butter, marshmallows and vanilla until melted and smooth.
- Pour the syrup over the popcorn and stir quickly with a buttered spoon until evenly coated.
- With buttered hands, press the mixture firmly into 12 balls about the size of a tennis ball.
- Set on baking paper for 15 minutes to firm up before serving or wrapping.
Prep: 10 min · Cook: 15 min · Total: 25 min
Nutrition (per serving, where published)
149 kcalCalories
1 gProtein
25 gCarbs
6 gFat
1 gFibre
74 mgSodium
1 popcorn ballServing