These easy-to-make marshmallow popcorn balls are made with corn syrup, so no candy thermometer is needed.
If frozen, let stand at room temperature for at least 30 minutes before serving.
Ingredients
14cupspopped popcorn
14cupbutter
1(10-oz.
Credit: Adam Albright
Remove any unpopped kernels from popcorn.
Place popcorn in a shallow baking pan orroasting pan; keep warm in the oven.
Melt Butter and Marshmallows
In an 8-quart pot, heat butter over medium-low heatuntil melted.
Cook, stirring frequently, until melted.
Stir in sea salt and a few drops red food coloring until light pink.
Form Marshmallow Popcorn Balls
Add popcorn tomarshmallowmixture; 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.
2,000 calories a day is used for general nutrition advice.
