Caramel Marshmallow Popcorn Balls
This is a variation from the traditional popcorn balls I grew up with. These popcorn balls are not as hard and have just the right amount of sweetness. 2 grams of fiber and protein per popcorn ball.
Ingredients
Serving size: 1 popcorn ball
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Servings:
Ingredients
3 cups
marshmallows (miniature) 1⁄4 cup
butter (unsalted) 1⁄3 cup
brown sugar 2 teaspoons
vanilla extract 1 cup
popcorn kernels (20 cups air popped)Directions
Instructions
- Melt butter in sauce pan over low heat
- Add in brown sugar and stir till completely dissolved
- Stir in marshmallows
- Once completely melted, take saucepan off the heat and add vanilla
- Continue stirring and let cool for several minutes
- Slowly pour over popcorn and blend together
- Try to coat all the popcorn with the marshmallow-caramel mixture
- Lightly coat hands with butter
- Form popcorn into baseball size popcorn balls
- Set aside and let cool
- Keep each popcorn ball in a baggie to keep them fresh
Notes
Notes
Tips for air popping
- Get the bag of popcorn kernels and paper lunch bags
- Measure out 1 cup of kernels
- Pour enough kernels in the bottom of the paper lunch bag to cover the bottom
- Fold the top of the paper bag over a few times
- Microwave on popcorn setting
- Stop the microwave once you hear the popcorn stop popping for 3 seconds
- Repeat steps 3-6 until the whole cup of kernels are popped
Nutritional Analysis
Per serving
Calories: 120 kcal
Protein: 2 g
Carbohydrates: 21 g
Dietary Fiber: 2 g
Phosphorus: 40 mg
Potassium: 44 mg
Sodium: 11 mg
