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Popcorn Balls

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    Martha Stewart Living, December/January 1999/2000
    • Yield Makes about 12
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    Ingredients

    • 1/4 cup (1/2 stick) unsalted butter, plus more for buttering hands
    • 1 package miniature marshmallows (10 ounces)
    • 1/4 cup light brown sugar, firmly packed
    • 3 quarts popped popcorn
    • 1 cup dried cranberries, or English toffee bits, optional

    Directions

    1. Melt butter in a large heavy pot over low heat. Add marshmallows and brown sugar and stir until melted. Remove from heat.

    2. 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.

    Recipe Reviews

    Reviews (1)

    • Happy_Birthday_Dr_Seuss
      12 Jan, 2013

      Popcorn Balls
      Russell "Chuckles" lunch idea.
      Nutritious and Delicious!

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