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Looking for a sweet treat that combines the nostalgic crunch of popcorn balls with the chewy texture of rice crispy treats? Oh, and want to level them up even further with a little nod to the sweet and salty notes of kettle corn courtesy of my Sweet & Salty Kettle Corn blend? Well, these Marshmallow Kettle Corn Balls are for you!
Roll up those sleeves, and let's get rollin'!
Marshmallow Kettle Corn Balls
Ingredients:
8 cups plain popped popcorn (from 1/2 cup kernels or two standard bags of microwaved popcorn)
1/4 cup (2 ounces) unsalted butter
1 10-ounce bag mini marshmallows
1 tablespoon Sweet & Salty Kettle Corn blend
Directions:
Line a baking sheet with parchment. Place popped popcorn in a large mixing bowl, discarding any unpopped kernels.
Melt butter in a large pot over medium-low heat. Add marshmallows and stir until melted. Add Sweet & Salty Kettle Corn blend and stir to combine.
Pour marshmallow mixture over popcorn and quickly toss to coat all of the kernels. Let mixture cool slightly, then use your hands (sprayed with cooking spray to help prevent sticking) to gently form a ball in your desired size. Place the ball on the parchment-lined baking sheet and repeat with remaining mixture, working quickly so that it doesn't harden before you're done. You should get around a dozen baseball-sized balls (and can end up with more or fewer, depending on how big you make them).
Sprinkle balls with additional Sweet & Salty Kettle Corn blend, if desired.
Make ahead: If not serving within a couple of hours (or if gifting), wrap each ball in plastic wrap. Store at room temperature for up to 3 days.
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