Desserts - Cookies
Marshmallow Popcorn Balls
14 cups popped popcorn
1/4 cup butter
1 10 ounce package marshmallows
1/2 - 1 teaspoon flaked sea salt
Red Food Coloring
Red sprinkles
Preheat oven to 300 degrees F. Remove any unpopped kernels from popcorn. Place popcorn in a shallow baking pan or roasting pan; keep warm in oven.
In an 8-quart pot heat butter over medium-low heat until melted. Add marshmallows. Cook, stirring frequently, until melted. Stir in sea salt and a few drops red food coloring until light pink.
Add popcorn to marshmallow mixture; stir gently to coat. Let cool until easy to handle. With buttered hands, quickly shape mixture into twelve 3-inch-diameter balls. Add sprinkles to coat. If desired, sprinkle with additional sea salt. Let stand until cool. Wrap each in plastic wrap.
Store in an airtight container at room temperature up to 2 days or freeze up to 3 months.
BHG
