Popcorn Balls

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Photo: Mary Britton Senseney/Wonderful Machine; Styling: Mary Clayton Carl
Yield
Serves 10 (serving size: 1 ball)
Phoebe Wu
September 2012
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 122
  • Fat 5.8g
  • Satfat 2g
  • Monofat 1.9g
  • Polyfat 1.5g
  • Protein 2g
  • Carbohydrate 16.7g
  • Fiber 1g
  • Cholesterol 6mg
  • Iron 0.9mg
  • Sodium 147mg
  • Calcium 17mg

How to Make It

Step 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.

Step 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.

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