Popcorn Balls

  • Yield: Makes about 12
Popcorn Balls

Source: Martha Stewart Living, December/January 1999/2000

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.

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