Great Balls of Fun
Popcorn balls are a favorite treat to serve at fall and winter parties.
20 cups popped popcorn
1 1/2 cups light-colored corn syrup
1 1/2 cups granulated sugar
1 7-ounce jar marshmallow creme
2 tablespoons butter
1 teaspoon vanilla extract
1 1/2 cups candy-coated milk chocolate pieces or candy-coated peanut butter-flavored pieces
- Remove all unpopped kernels from popped popcorn. Place popcorn in a buttered 17x12x2-inch baking pan or roasting pan. Keep popcorn warm in a 300°F (150°C) oven while preparing marshmallow mixture.
- In a large saucepan bring corn syrup and sugar to boiling over medium-high heat, stirring constantly. Remove from heat. Stir in marshmallow creme, butter, and vanilla until combined.
- Pour marshmallow mixture over hot popcorn; stir gently to coat. Cool until popcorn mixture can be handled easily. Stir in candies. With damp hands, quickly shape mixture into 3-inch-diameter balls. Wrap each popcorn ball in plastic wrap. Store at room temperature up to 1 week.
Makes 24 popcorn balls.
Popcorn Cake: Turn popcorn mixture into a buttered 10-inch tube pan. Press gently into pan with spatula or damp hands. Let stand about 30 minutes; remove and slice like cake.
Nutritional Information Per Serving (1/24 of recipe): calories: 218, total fat: 4g, saturated fat: 2g, cholesterol: 4mg, sodium: 46mg, carbohydrate: 47g, fiber: 1g, protein: 1g, vitamin A: 1%, vitamin C: 0%, calcium: 1%, iron: 2%
Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.