These popcorn balls (without the peanuts because my kids don't care for them) were delicious. They were easy to make, especially with two nine year olds helping.
Popcorn Balls
Photo: Mary Britton Senseney/Wonderful Machine; Styling: Mary Clayton Carl
Yield: Serves 10 (serving size: 1 ball)
Cost per Serving: $.32
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 122
- Fat: 5.8g
- Saturated fat: 2g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 1.5g
- Protein: 2g
- Carbohydrate: 16.7g
- Fiber: 1g
- Cholesterol: 6mg
- Iron: 0.9mg
- Sodium: 147mg
- Calcium: 17mg
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
Preparation
- 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.
Popcorn Balls Recipe at a Glance
- COURSE: Desserts, Snacks
- CONVENIENCE: Kid-Friendly, Make-Ahead, Quick/Easy
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol
- PUBLICATION: Cooking Light
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