Marshmallow Popcorn Balls

Using marshmallows and melted butter instead of corn syrup in this popcorn ball recipe means you don't have to fuss with a candy thermometer--and your end product has a chewier, more manageable texture.

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  • Makes: 12 servings
  • Serving Size: 1 popcorn ball
  • Makes: 12 popcorn balls
  • Total Time: 45 mins

Marshmallow Popcorn Balls

Directions

  1. Preheat oven to 300 degrees F. Remove any unpopped kernels from popcorn. Place popcorn in a shallow baking pan or roasting pan; keep warm in oven.
  2. In an 8-quart pot heat butter over medium-low heat until melted. Add marshmallows. Cook, stirring frequently, until melted. Stir in sea salt and a few drops red food coloring until light pink.
  3. Add popcorn to marshmallow mixture; stir gently to coat. Let cool until easy to handle. With buttered hands, quickly shape mixture into twelve 3-inch-diameter balls. Add sprinkles to coat. If desired, sprinkle with additional sea salt. Let stand until cool. Wrap each in plastic wrap. Store in an airtight container at room temperature up to 2 days or freeze up to 3 months.

From the Test Kitchen

Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. If frozen, let stand at room temperature for at least 30 minutes before serving.

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Nutrition Facts (Marshmallow Popcorn Balls)

  • Per serving:
  • 155 kcal ,
  • 5 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 10 mg chol. ,
  • 147 mg sodium ,
  • 26 g carb. ,
  • 1 g fiber ,
  • 15 g sugar ,
  • 2 g pro.
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