These marshmallow popcorn balls are downright delicious with browned butter in the recipe! Plus, they are so quick and easy to make!
Course Dessert, Snack
Cuisine American
Keyword halloween, marshmallows, popcorn
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 6balls
Calories
Ingredients
10cupsfreshly popped popcorn (salted)(see note for the one I used.)
4tablespoonsunsalted butter
10ozbag marshmallows
Instructions
Place popped popcorn on a large baking sheet and remove any unpopped kernels or burnt popcorn. Transfer popcorn to a very large bowl and set aside.
10 cups freshly popped popcorn (salted)
To brown the butter, melt butter over medium heat in a large saucepan. (A light-colored pan works best for viewing the butter as it changes colors.)
4 tablespoons unsalted butter
Keep stirring as the butter begins to foam and brown bits form on the bottom of the pan.
Continue stirring until the butter turns from a lemony yellow to a deep golden color with a nutty aroma.
Turn the heat to low and add marshmallows. Stir until the marshmallows have completely melted.
10 oz bag marshmallows
Pour the melted marshmallow mixture over the popcorn and stir using a rubber spatula until the popcorn is evenly coated.
While the mixture is still warm, grease your hands with butter or oil and shape the popcorn mixture into balls. Press together gently but firmly enough so that they hold their shape. Do not compact them too tight, or they will be too hard to eat once set. (You can make them as big or small as you'd like. I usually do about six popcorn balls with this recipe.)
Once cooled, wrap each popcorn ball in plastic wrap and store it in an airtight container.
Notes
For best results, use air-popped or stovetop popcorn. When I'm not able to do that, I love to use Orville Redenbachers Natural Simply Salted. (I use roughly 1 1/2 bags)You can use more popcorn if you prefer a less chewy popcorn ball.