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.

Elizabeth Taliaferro
Recipe by Cooking Light October 2004

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Becky Luigart-Stayner

Recipe Summary

Yield:
20 servings (serving size: 1 popcorn ball)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine popcorn and candy corn in a large bowl.

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  • 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.

  • Pour marshmallow mixture over popcorn mixture, stirring to coat well. Lightly coat hands with cooking spray; shape popcorn mixture into 20 (2-inch) balls.

Nutrition Facts

212 calories; calories from fat 12%; fat 2.9g; saturated fat 1.6g; mono fat 0.1g; poly fat 0.1g; protein 0.5g; carbohydrates 47.6g; fiber 0.4g; cholesterol 6mg; iron 0.1mg; sodium 73mg; calcium 1mg.