We hope you’re all having a good start to the week? We’re on week 3 of #stayhome, school is going a little better, it’s finally stopped raining in NJ and we have Popcorn Balls to lighten the mood! These are an old school fave which are not only fun to eat, but kids love making them, and this doubles as a math lesson, right?! We added odds and ends of what we had in the pantry, so let your kids root through and see what they want to make of it. I would have loved some m&ms in these but SOMEONE ate them all…so chocolate chunks and pistachios took the lead. The salty mixed with the sweet was spot on, and for a hot minute we forgot all about our worries.
Ingredients for 24 small or 12 large popcorn balls
NOTE: The pistachios, chocolate chips and pretzels can be substituted for whatever you have. Try other nuts, cereals, candy or sprinkles! If you don’t have marshmallows, search online for Popcorn Balls with Honey or Maple Syrup for alternatives.
8 cups (approximately 65g) popped popcorn, we like to use salted popcorn
1/2 cup (+/- 50g) shelled pistachios
1/2 cup (90g) chocolate chips
1/2 cup (30g) pretzels, broken into bite-sized pieces
3 cups (90g) mini marshmallows
1/4 cup (60g) butter
Combine the popcorn, pistachios, chocolate chips and pretzel pieces in a large bowl.
Prepare a baking sheet with a sheet of waxed paper or another non-stick lining. In a large pot over medium heat, melt the butter and add the marshmallows. Stir until the marshmallows melt. Whilst hot, pour the melted marshmallows over the bowl of popcorn and stir well to combine. You’ll end up with a big sticky bowl of goodness which is half the fun!
Dab a bit of oil onto your (washed for 20 seconds!) hands and rub together. Use a spoon to scoop heaps of the mixture out, form them into round balls, pressing them together with your hands. You can make them as small or as big as you handle! Place on the prepared baking sheet to set for half an hour or so. Store in an airtight container for 3 days.