Best Ever Popcorn Balls (Print version)
Chewy, sweet popcorn balls made with marshmallows, butter, vanilla, and a glossy binder that keeps them light instead of hard.
# Ingredients:
For the popcorn
01 -
20 cups plain popped popcorn, from about 2/3 cup (130 g) kernels
02 -
Nonstick spray or softened butter, for the bowl and hands
For the marshmallow binder
03 -
3/4 cup (240 g) light corn syrup
04 -
1/4 cup (57 g) unsalted butter, cut into pieces
05 -
2 tablespoons cold water
06 -
2 1/2 cups (300 g) powdered sugar
07 -
1 heaping cup (55 g) mini marshmallows
08 -
1 1/2 teaspoons vanilla extract
09 -
1/2 teaspoon fine salt
Optional decorations
10 -
1/3 cup sprinkles, mini chocolate candies, or chopped pretzels
# Instructions:
01 -
Grease a very large mixing bowl. Add the popped popcorn and remove any unpopped kernels.
02 -
In a medium saucepan over medium heat, combine corn syrup, butter, water, powdered sugar, and mini marshmallows. Stir often until melted, smooth, and just bubbling, 4-6 minutes.
03 -
Remove the saucepan from the heat. Stir in the vanilla and salt until evenly mixed.
04 -
Pour the warm marshmallow mixture over the popcorn. Fold with a greased spatula until the popcorn is evenly coated.
05 -
Let the mixture cool for 1 minute, then fold in sprinkles or small candies if using.
06 -
Butter your hands and gently shape the warm mixture into 18 loose 3-inch popcorn balls. Place on parchment paper and cool until set.
07 -
Once completely cool, wrap each popcorn ball tightly. Store at room temperature in a dry place for up to 5 days.
# Good to know:
01 -
Remove all unpopped kernels before adding the coating.
02 -
Shape gently for chewy popcorn balls, not tightly packed ones.
03 -
Best eaten within 5 days.