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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.


Serving size: 1 popcorn ball
Change Servings:


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)



  • 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



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