| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizers | 1 | Servings | ||
INGREDIENTS
| 10 | oz | Unpopped corn |
| 1/4 | c | Butter or margarine |
| 24 | oz | Bag mini-marshmallows |
| Food coloring, optional |
INSTRUCTIONS
Pop the popcorn. Remove all kernels that are not popped. Put popped corn in a large roasting pan. Melt butter or margarine and marshmallows over low heat in a double boiler. Add food coloring, if desired, at this point. Pour melted marshmallows over the popped corn and mix with a wooden spoon, being careful as the mixture is hot. When the mix has cooled a bit, rub butter on your hands and finish mixing by hand. Add more butter to your hands and shape mixture into balls. Store balls in baggies or wrap in plastic wrap. Notes: Debbie has made popcorn balls for 15 years that are popular with family and friends. They are soft and delicious and do not become hard like some balls made with syrup. Sent by Pat Hanneman; Recipe provided by Liz Caesar <www.press-enterprise.com/news/895009015.html> on 05/13/1998(Wed) and converted by MC_Buster. Recipe by: Cook and Tell: Debbie McLean of Menifee, CA Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 13, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3632
Calories From Fat: 524
Total Fat: 59.2g
Cholesterol: 6.8mg
Sodium: 923.4mg
Potassium: 823.3mg
Carbohydrates: 760.9g
Fiber: 36.7g
Sugar: 394.2g
Protein: 43.2g