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Popcorn Balls

Photo: Mary Britton Senseney/Wonderful Machine; Styling: Mary Clayton Carl
Yield Serves 10 (serving size: 1 ball)

Ingredients

  • 1 tablespoon canola oil
  • 3 tablespoons unpopped popcorn kernels
  • 2 tablespoons unsalted butter
  • 2 1/4 cups mini marshmallows
  • 1 cup honey-nut toasted oat cereal
  • 1 ounce pretzel sticks, broken into pieces
  • 1/4 cup chopped dry-roasted peanuts, salted

Nutrition Information

  • calories 122
  • fat 5.8 g
  • satfat 2 g
  • monofat 1.9 g
  • polyfat 1.5 g
  • protein 2 g
  • carbohydrate 16.7 g
  • fiber 1 g
  • cholesterol 6 mg
  • iron 0.9 mg
  • sodium 147 mg
  • calcium 17 mg

How to Make It

  1. Heat oil in a Dutch oven over medium-high heat. Add kernels; cover and cook 4 minutes, shaking pan frequently. When popping slows, remove pan from heat. Let stand.

  2. Melt butter in a pan over low heat. Add marshmallows; cook 2 minutes. Remove from heat. Add 3 cups popcorn and remaining ingredients; stir. Cool 2 minutes. Form into 10 (3-inch) balls. Cool 5 minutes.