Candy Corn Popcorn Balls

If kids are helping shape these treats, make sure the marshmallow mixture is cool enough for them to handle. Store the confections in an airtight container for up to three days.

Yield: 20 servings (serving size: 1 popcorn ball)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 12%
  • Fat: 2.9g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.5g
  • Carbohydrate: 47.6g
  • Fiber: 0.4g
  • Cholesterol: 6mg
  • Iron: 0.1mg
  • Sodium: 73mg
  • Calcium: 1mg

Ingredients

  • 8 cups popped light butter microwave popcorn (about 1 [3-ounce] bag)
  • 1 cup candy corn
  • 1/4 cup butter
  • 1/4 teaspoon salt
  • 1 (10-ounce) bag marshmallows
  • Cooking spray

Preparation

  1. Combine popcorn and candy corn in a large bowl.
  2. Melt 1/4 cup butter in a large saucepan over medium heat; stir in 1/4 teaspoon salt and (10-ounce) bag marshmallows. Reduce heat to low; cook for 7 minutes or until the marshmallows melt and the mixture is smooth, stirring frequently.
  3. Pour marshmallow mixture over popcorn mixture, stirring to coat well. Lightly coat hands with cooking spray; shape popcorn mixture into 20 (2-inch) balls.
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