Kettle Popcorn Balls
Homemade kettle corn popcorn balls are an irresistible treat that take just minutes in the kitchen. While there are many popcorn poppers on the market, a hand-cranked stovetop popper ensures evenly cooked kernels and reduces the risk of burning the batch.
Ingredients
| 3 | tablespoons | vegetable oil, plus extra for hands when forming popcorn balls |
| 1/2 | cup | good-quality popcorn |
| 1/4 | cup | sugar |
| 1 | teaspoon | salt |
| 6 | ounces | mini marshmallows |
| 2 | tablespoons | butter |
| ~ | optional | few drops food coloring |
Directions
Have an ice cream scoop and a baking sheet lined with parchment paper ready.
- Pour 3 Tbsp oil into the popper and set over medium-high heat. Pour in the popcorn and close the lid. The kernels will pop when the pot is hot and ready to go.
- While it heats, mix the sugar and salt in a bowl.
- Pour the mixture into the hot pot and crank to spread evenly. Continue cranking as the kernels begin popping. Stop every 60 seconds to maintain the heat. NOTE: The crank becomes harder to turn as the kernels pop.
- When several seconds go by between each pop, immediately remove popper from heat. Do not overcook.
- Pour the popcorn evenly over the prepared baking sheet.
- Melt the marshmallows and butter in a heavy-bottomed pan over medium heat. Stir frequently, adjusting the temperature to prevent burning.
- Add the food coloring, if using, and mix well.
- Pour the melted mixture evenly over the kettle corn and mix well.
- Rub some oil on your hands to prevent the popcorn from sticking to your fingers. Form popcorn balls using ice cream scoop and oiled hands.
- Place the balls on the baking sheet.
- Serve stacked on a plate, or wrap individually with wax paper and fasten with string.
