Ingredients for Loaded Candy Popcorn Balls
- 16 ounces (2 cups) marshmallows
- Margarine
- Popped Popcorn
- Teddy Grahams Chocolate Graham Snacks
- 1 ½ cups candy corn (or 1 ½ cups mini M&Ms)
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How to Make Loaded Candy Popcorn Balls
- Preheat oven to 250°F (120°C). In a large bowl, combine 10 cups of popped popcorn with 1 cup crushed mini graham crackers.
- In a large, heavy-bottomed pot, combine 16 ounces (2 cups) of marshmallows and 1/2 cup (1 stick) of margarine or butter.
- Cook over medium-low heat, stirring constantly, until marshmallows are completely melted and smooth. Remove from heat.
- Carefully pour the melted marshmallow mixture over the popcorn and graham cracker mixture.
- Gently toss to ensure all the popcorn is evenly coated.
- Stir in 1 ½ cups of candy corn (or 1 ½ cups mini M&Ms).
- Working quickly and using lightly greased hands, shape the mixture into 20 even-sized balls. Press firmly to ensure they hold their shape.
- Place the popcorn balls onto a large sheet of greased waxed paper to cool completely.
- Once cooled, wrap each popcorn ball individually in colorful plastic wrap.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
40g
Fat
2g
Carbs
6g
