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Guess what? This is a whole-grain dessert. To keep the ­stickiness at bay, wear latex gloves coated with cooking spray as you shape the popcorn balls.

Ann Taylor Pittman
Recipe by Cooking Light October 2015

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
35 mins
total:
45 mins
Yield:
Serves 8 (serving size: 1 popcorn ball)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add popcorn; cover and cook 3 minutes or until kernels pop, shaking pan frequently. When popping slows down, remove pan from heat. Let stand 1 minute or until popping stops. Pour popcorn into a large bowl coated with cooking spray.

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  • Combine sugar and next 4 ingredients (through salt) in a medium, heavy saucepan. Cook over medium-high heat until a candy thermometer registers 300°. Remove from heat; stir in vanilla. Add mini marshmallows and chocolate chips to popcorn. Immediately pour hot syrup over popcorn mixture; toss well to coat. Cool slightly (about 1 to 2 minutes). Carefully form mixture into 8 balls, being careful not to compact too tightly.

Nutrition Facts

303 calories; fat 7.7g; saturated fat 3.5g; mono fat 2.9g; poly fat 0.7g; protein 2g; carbohydrates 61g; fiber 2g; cholesterol 4mg; iron 1mg; sodium 167mg; calcium 5mg.
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