Wednesday, December 7, 2011


1 cup packed light brown sugar
8 cups miniature marshmallows
1/2 cup butter
3 quarts popped popcorn

In a saucepan combine the brown sugar, marshmallows, and butter.  Cook (stirring constantly)
the mixture over low heat until the marshmallows are melted.

Place the popped corn in a large heat-proof bowl and pour the hot mixture over the corn.  With buttered or greased hands, shape the popcorn into 20 balls.  Place the popcorn balls on waxed paper and let stand until firm.  Store in an airtight container or containers.

Note: I have never taken a picture of these popcorn balls. This is a stock photo.

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