Marshmallow Popcorn Balls

4.5 Stars (4 Reviews)

Yield: 14 popcorn balls

prep time: 20

cook time: 10

total time: 30

These Marshmallow Popcorn Balls are sweet and salty, crunchy and chewy. And they’re soft enough to be pulled apart with your fingers. Incredibly perfect!

Ingredients

14 cups popped corn (stovetop popcorn or air-popped is best - I like to use white popcorn kernels)
10 ounces miniature marshmallows
½ cup unsalted butter, plus another tablespoon for greasing your palms when rolling the balls, if desired
1½ cups dry roasted and salted peanuts, optional
1½ cups diced orange gumdrops or orange slices, optional

Instructions

Place popped corn in a very large bowl, removing any unpopped kernels.
In a medium pan over medium heat, melt ½ cup of the butter and all the marshmallows, stirring frequently. Take care to not let the marshmallows scorch - if needed, turn the heat down a bit. When the marshmallows are almost fully melted, take pan off heat and stir to finish melting completely.
Immediately pour half the melty marshmallow mixture over the popped corn, then fold gently to coat the popcorn.
Pour the remaining marshmallow mixture over the popped corn and fold again to coat completely.
Optional mix-ins: Add the peanuts and fold again. Evenly sprinkle the orange pieces over the top, then fold to fully incorporate.
While mixture is still warm, lightly grease your palms with the remaining tablespoon of butter. Gather up a generous half cup of marshmallow popcorn mixture (or make them bigger if you like) and press together gently yet firmly to mold into a ball shape, about 2½'' to 3" in diameter. Do not compact them too tightly, or they will be hard to eat once set. Aim for balls that are held together as lightly as possible, and they will be much more enjoyable to eat!
Place on parchment paper or waxed paper to cool.
To give as treats, wrap each cooled popcorn ball in plastic wrap or place in a small clear treat bag and tie with a festive ribbon. Store in an airtight container.

Notes

Adapted from my aunt Roxie Klein’s popcorn cake recipe.

Nutrition Information:

Serving: 1 Calories: 337kcal Carbohydrates: 53g Protein: 8g Fat: 14g Saturated Fat: 5g Polyunsaturated Fat: 7g Cholesterol: 15mg Sodium: 65mg Fiber: 4g Sugar: 23g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

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