MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Popcorn Balls
Categories: Grains, Candy, Novelty
Yield: 23 servings

2 Bags (3 oz ea) plain
- microwave popcorn
+=OR=+
2/3 c Kernels
+=OR=+
18 c Popped popcorn
2 1/3 c (280 g) confectioners'
- sugar
1 1/4 c (63 g) mini marshmallows
3/4 c (180 mL) light corn syrup
1/4 c (57 g) unsalted butter;
Extra for greasing
1/2 ts Kosher salt
Food coloring (opt)

MMMMM--------------------------MIX-INS-------------------------------
Candy corn
M&M's
Gummy worms
Crushed pretzels
Crumbled cookies
Sprinkles

sEt the oven @ 200oF/93oC with the rack in the center
position. If using mix-ins, place them in individual
bowls and set aside. If using microwave popcorn or

kernels, pop according to package instructions. (you
should have about 18 cups). Transfer popped popcorn to a
sheet pan, picking out any unpopped kernels, and place
them in the oven to keep warm.

In a medium saucepan over medium heat, combine the
confectioners' sugar, marshmallows, corn syrup, butter,
1 tablespoon cold water, salt and food coloring, if
using. Bring to a boil, stirring frequently, until the
marshmallows melt and the mixture is smooth, 6 to 9
minutes. Remove from the heat.

Transfer the popcorn to a mixing bowl large enough to
comfortably hold all of the popcorn. Carefully add the
hot marshmallow mixture, mixing gently with a spatula
from the bottom of the bowl to ensure the popcorn is
evenly coated. Allow the popcorn to cool slightly so the
mixture doesn't burn your hands and the popcorn balls
don't fall apart when shaping, about 5 minutes.

Line a sheet pan with parchment paper. Grease a 2 cup
measuring cup and your hands with butter. Fill the
measuring cup with the popcorn mixture; transfer to your
hands and shape into a ball by gently squeezing it
together. Place the ball on the sheet pan and continue
with the rest, greasing your hands as needed. (You'll
need to work fairly quickly so the mixture doesn't get
cold. If the popcorn balls start to fall apart slightly
on the sheet pan, don't panic. Give them another little
squeeze.) If you'd like to add any candies, stick them
in once you've formed a ball (see Tip). If using
sprinkles, place them in a bowl, then roll the popcorn
balls in the sprinkles.

Once cool, wrap each popcorn ball in plastic wrap and
store on the counter for up to 3 days. Do not
refrigerate.

TIP: If you mix in the candies directly to the popcorn
in the bowl, the candies will melt and their color will
bleed into the mixture. For crushed pretzels, a small
amount can be added directly to the mixture.

By: Naz Deravian

Yield: 22 to 24 popcorn balls

RECIPE FROM: https://cooking.nytimes.com

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