Marshmallow popcorn balls

16 servings

Ingredients

Quantity Ingredient
50 larges Marshmallows
⅓ cup Butter or margarine
6 quarts Popped corn
Vegetable cooking spray

Directions

Combine marshmallows and butter in a Dutch oven; cook over low heat until marshmallows melt; stirring mixture occasionally.

Place popped corn in a large pan. Pour hot mixture over popped corn, tossing to coat.

Coat hands with vegetable cooking spray; shape mixture into balls.

Place on wax paper to cool. Wrap popcorn balls individually in colored cellophane or plastic wrap; store in a cool, dry place.

Yield: 6 popcorn balls.

From Sue Hines of Oklahoma in October, 1990"Southern Living" Typos by Jeff Pruett

Submitted By JEFF PRUETT On 10-01-95

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