Popcorn Balls
Adapted from a recipe by Naz Deravian in the "New York Times" on October 17, 2023, plus one from my grandmother we made when I was a child.
Makes 20-plus popcorn balls
Ingredients:
18 cups popped popcorn
2 1/3 cups confectioners’ sugar
1 1/4 cup mini marshmallows
3/4 cup light corn syrup
1/4 cup (1/2 stick) unsalted butter, plus extra to grease your hands
3/4 teaspoon salt
Mix-ins: M&Ms, Reese’s Pieces, or any other favorite candy, cookie crumbles, sprinkles, crushed pretzels (optional)
Directions:
1. Preheat the oven to 200 degrees F. Pour the popcorn onto a baking sheet (or two), removing any unpopped kernels. Put the trays in the oven to keep the popcorn warm.
2. In a medium, heavy-bottomed saucepan, add the confectioners’ sugar, marshmallows, corn syrup, butter, 1 tablespoon of cold water, and salt. Place over medium heat and bring to a boil, constantly stirring, until the mixture becomes smooth. Take off the heat.
3. Take the popcorn out of the oven and pour it into a very large mixing bowl. Carefully pour the hot marshmallow mixture over the popcorn, stirring gently with a rubber spatula and making sure the popcorn is evenly coated from top to bottom. Then, let the mixture cool just a bit so you won't burn your hands.
4. Rub a little butter on your hands, reach in, and pull out a handful of the warm, sticky popcorn—about 1/2 a cup. Gently squeeze into the shape of a ball. Add in the pieces of candy or other mix-ins. (If using sprinkles, pour them into a bowl and then roll in the popcorn ball.)
5. Wrap the balls in plastic wrap after they cool. No refrigeration is necessary.