Halloween Popcorn Balls
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Servings: 20
Ingredients:
16 cups popped popcorn (around 2/3 cup unpopped kernels)
5 tablespoons unsalted butter
1 16-ounce package mini marshmallows
Purple gel food coloring or color of your choice
Halloween sprinkles
Candy eyes
Paper straws
Directions:
Place a piece of wax paper or parchment paper on the countertop for the popcorn balls to cool once they are made.
In a large stock pot or Dutch oven, melt the butter over medium heat.
Add the marshmallows and stir until melted. TIP: use a silicon spoon or spatula sprayed with non-stick spray to keep the mixture from sticking.
Remove the pan from the heat and add three to four drops of purple gel food coloring. Stir until well mixed and the marshmallows are bright purple (or the color of your choice).
Add the popcorn to the pan and stir to coat.
Spray hands with non-stick cooking spray and roll popcorn mixture into balls aproximately 3-inches in diameter. Squeeze to compact the balls.
Roll the popcorn ball in sprinkles, and press candy eyes into them (if desired).
Stick a paper straw into the top of each popcorn ball and allow to cool completely on the wax paper before serving.
NOTE: If the popcorn balls begin to separate when the straw is inserted, squeeze the balls together and allow them set.
Notes:
When forming the balls and rolling in sprinkles, move quickly so the balls do not harden and lose their stickiness, which allows the sprinkles to stick.
Spray a silicon spoon or spatula to stir the popcorn mixture. It will be sticky so this helps it from sticking to the stirring device.
Spray hands with non-stick spray when rolling the balls. This keeps it from sticking to your hands.
Move quickly between forming the balls and rolling in sprinkles. If the balls cool fully they are not as sticky and the sprinkles do not stick as well.
If the popcorn ball separates when the straw is inserted, squeeze it back into a ball. Allow to cool fully before handling.
Straws can be optional. If you’d rather just make balls and leave out the straws, ignore that last step.
Use smaller sprinkle sizes. Large sprinkles may fall off more easily.
When the balls are set, cover each one with plastic wrap. Store at room temperature.
Nutritional Facts:
Calories: 131kcal | Carbohydrates: 25g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 19mg | Potassium: 29mg | Fiber: 1g | Sugar: 13g | Vitamin A: 105IU | Calcium: 2mg | Iron: 1mg
Recipe courtesy of Boulder Locavore.com