Marshmallow Popcorn Balls Food

MALLOW POPCORN BALLS

Steps:

• Melt butter in large saucepan on low heat. Add marshmallows and vanilla; cook until marshmallows are completely melted and mixture is well blended, stirring constantly.
• Place popcorn in large bowl. Add marshmallow mixture; toss until popcorn is evenly coated with marshmallow mixture.
• Shape into 10 (3-inch) balls with lightly greased hands. Place on sheets of waxed paper; let stand until firm.

MARSHMALLOW POPCORN

Steps:

• Pop 10 cups of popcorn and remove all of the un-popped kernels. Salt it liberally and set aside in a large bowl.
• Add 3 tablespoons of butter to a medium saucepan. Melt the butter on medium heat, stirring occasionally until the butter is completely melted.
• Add 3 cups of mini marshmallows to the melted butter.
• Stir until the marshmallows are covered in the butter, and then continue to stir until the marshmallows are completely melted.
• Take the marshmallow mixture off of the heat as soon as the last marshmallow has melted.
• Slowly pour about a third of the marshmallow mixture over the salted popcorn.
• Gently fold the marshmallow mixture in with the popcorn. Continue to add the marshmallow mixture a bit at a time, stirring between each addition. The popcorn should be completely covered in the warm marshmallow mixture.
• Now pour the popcorn onto a cookie sheet covered with parchment paper, foil, or a Silpat liner. Use the spatula to even the popcorn out on the cookie sheet.
• Allow the Marshmallo Popcorn to cool. Break apart into pieces and serve.

POPCORN BALLS

Steps:

• Melt butter in a large heavy pot over low heat. Add marshmallows and brown sugar and stir until melted. Remove from heat.
• Pour popcorn and cranberries, or English toffee bits if using, into pot; toss well. With buttered hands, shape into 2 1/2-inch balls. Set on parchment lined baking sheet to dry slightly.

EASY MARSHMALLOW POPCORN BALLS

Steps:

• Go through popcorn and remove any unpopped kernels. Set aside. Lay a rectangle of parchment on the counter.
• Heat a large pot (big enough for the popcorn) over medium low heat. Add butter and marshmallows. Stir until melted.
• Remove from heat and stir in kosher salt and vanilla extract.
• Add popcorn to pot and stir until completely coated. Allow to cool for 3 minutes.
• Spray hands well with nonstick spray. Measure out a cup of the popcorn mixture. Roll into a ball.
• Set on prepared parchment. Repeat until you have used all the popcorn. Store in an airtight container.

MARSHMALLOW POPCORN BALLS RECIPE - (4.3/5)

Steps:

• Prepare the popcorn (I use 1/2 cup popcorn kernels with 2 tablespoons coconut oil). Place the popcorn into a large bowl, and remove any un-popped kernels. Melt the butter in a saucepan over medium heat. Stir in the marshmallows, vanilla and salt. Heat, stirring constantly, until the marshmallows are completely melted and the mixture is smooth. Shortcut: I melted all of the ingredients in a microwave (3 to 4 minutes) stirring a couple of times in between. I like to use disposable gloves, sprayed with non-stick spray to easily form the popcorn balls. Allow to set for at least an hour, so the popcorn balls stay stuck together. That's hard to do, as my family gets into them as fast as I can make them!

MARSHMALLOW POPCORN RECIPE WITH SPRINKLES

Steps:

• Start by popping your popcorn kernels, with your desired method. We use a Stir Crazy Machine. Once popped set aside.
• Spray a 9x13 cookie sheet with cooking spray or lay a Silpat mat. This will help prevent the marshmallow popcorn from sticking to the pan.
• Empty your container of Marshmallow Fluff into a large microwave-safe container. Heat for 25 seconds, stir well, then reheat again for 25 seconds. You want to repeat this process until the marshmallow fluff is fully melted.
• Stir in the butter and vanilla extract until well combined.
• Slowly add in the popcorn along with half the sprinkles. Use a rubber spatula to mix up the marshmallow fluff popcorn.
• Spread the coated popcorn over the cookie sheet in a single layer. Add remaining sprinkles, focusing on any areas that are lacking sprinkles.
• Let set in the fridge for 4 hours or overnight until no longer tacky to the touch.
• Break up the marshmallow popcorn and store in an airtight container in the fridge until ready to serve.

HOW TO MAKE RAINBOW POPCORN BALLS

Steps:

• In a small pot over medium high heat combine corn syrup, butter, sugar, marshmallows, water, vanilla and salt. Keep stirring until mixture comes to a boil.
• Separate popcorn into bowls depending on how many different colors you are using. If you are using 5 colors, separate popcorn into 5 bowls - this will make it safer so you don't mix colors.
• Carefully (it's hot) pour your syrup mixture into bowl of popcorn. Make sure to equally distribute into each bowl of popcorn. For example if you are using 5 colors, separate the syrup into 5 equal parts.
• Add 2 drops of food coloring to the bowl.
• With a spoon stir popcorn so every piece is coated with syrup mixture. Tip: Use a different spoon for each bowl so you don't mix colors.
• Using your hands shape into popcorn balls (whatever size you prefer). You have to do this quickly before the syrup cools off. You can use food safe plastic gloves sprayed with nonstick spray to make this easier to do.

MARSHMALLOW MAPLE BACON POPCORN BALLS

Steps:

• Toss popcorn, cranberries, and pecans in large heatproof bowl; sprinkle with salt.
• Melt butter in large microwave-safe bowl on high for about 40 seconds. Stir in marshmallows; microwave on high for 1 minute and 15 seconds, stopping once halfway through to stir. Stir until mixture is melted and smooth.
• Pour marshmallow mixture over popcorn mixture, folding with rubber spatula until well-combined. Let cool enough to handle.
• Oil hands; form mixture into 15 evenly-sized balls, pressing firmly.

MARSHMALLOW POPCORN BALLS

Steps:

• In a saucepan, melt butter.
• Add marshmallows and stir until melted.
• Mix in gelatin powder.
• Pour mixture over popcorn.
• Mix well with buttered hands.
• Form into balls.
• Wrap in plastic wrap.

EASY POPCORN BALLS

Steps:

• Line a cupcake pan with cupcake liners. Set aside.
• Spread butter onto a large baking sheet (or use cooking spray.)
• Pour popped popcorn onto prepared baking sheet, spread it out evenly.
• In a medium saucepan, over medium heat, melt one tablespoon butter and add marshmallows.
• Stir constantly until it is all melted (approximately 5 minutes). Once the marshmallow mixture is all melted, add hot chocolate powder. Mix well.
• Pour the marshmallow mixture evenly over the popcorn. With a spatula coat popcorn with the marshmallow mixture. Add the sprinkles.
• Once it cools down enough for you to handle with your hands, it is time to shape the popcorn balls. I used a big ice cream scoop (3 tablespoons).
• Scoop the popcorn out, roll in your hands and put each one in cupcake liner (or wrap in plastic wrap).

EASY POPCORN BALLS RECIPE

Steps:

• Place popcorn in a large pot or bowl.
• Melt butter in a medium saucepan over medium heat. Add corn syrup, water, powdered sugar and marshmallows. Heat and stir the mixture until it boils. Remove from heat and stir in salt and vanilla.
• Pour the mixture carefully over the popcorn and stir to coat each kernel. Do this carefully - the mixture is very hot.
• Grease your hands with additional butter and shape coated popcorn into popcorn balls. Work quickly to make all the balls before they cool.
• Wrap each ball in plastic wrap. Decorate as desired. Store at room temperature.

MARSHMALLOW-NUT POPCORN BALLS

Steps:

• Combine first 3 ingredients in large bowl.
• Melt butter in large saucepan on low heat. Add marshmallows and vanilla; cook until marshmallows are completely melted and mixture is well blended, stirring constantly. Pour over popcorn mixture; mix lightly.
• Shape into 16 (3-inch) balls with lightly greased hands. Place on waxed paper; cool completely.

MARSHMALLOW POPCORN BALLS

Steps:

• Grease a 9x13 inch baking dish. Set aside.
• Add vegetable oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Put popcorn in prepared pan.
• Melt butter In a medium saucepan over low heat. Stir in marshmallows and cook until melted, stirring constantly. Pour marshmallow mixture over popcorn and mix with spoon to coat evenly.
• Let mixture cool slightly. Smear butter on your hands or spray with non-stick cooking spray. Mix popcorn with your hands so that it is evenly coated.
• Form popcorn into 8 balls.