Peppermint Popcorn Balls

Recipe - Hastings

Prep Time30 Minutes

Servings10

Ingredients

12 cups popped popcorn

¼ cup butter

10 oz Jet-Puffed Miniature Marshmallows

2 (4 oz) Baker’s White Chocolate Baking Bars, broken into pieces

1/2 tsp peppermint extract

1/4 cup crushed peppermint candies

Butter for greasing hands

Directions

Place popped popcorn in a large bowl. Line a large baking sheet with parchment paper.
Melt butter in a saucepan over low heat. When melted, add marshmallows and white chocolate pieces to the butter, stirring constantly over low heat. If needed, add water a tablespoon at a time to thin out the marshmallow mixture, up to 3 or 4 tablespoons total.
When marshmallows and white chocolate are melted, remove from heat and stir in peppermint extract.
Pour approximately one third of the marshmallow mixture over the popcorn and fold it together quickly with a spatula. Repeat two more times with the same amount of marshmallow mixture, each time working quickly to combine with the popcorn. Sprinkle the crushed peppermint over the popcorn, stirring to evenly distribute it.
When coated popcorn is still warm but cool enough to touch, grease your hands with a small amount of butter and shape the popcorn into small balls, approximately 3 inches. Press the popcorn enough to make sure it holds its shape, but not too firmly. You may need to wash and re-butter your hands if they get too sticky. Place popcorn balls on lined baking sheet to cool and sprinkle with additional crushed peppermint.

30 minutes

Prep Time

0 minutes

Cook Time

Servings

Directions

Place popped popcorn in a large bowl. Line a large baking sheet with parchment paper.
Melt butter in a saucepan over low heat. When melted, add marshmallows and white chocolate pieces to the butter, stirring constantly over low heat. If needed, add water a tablespoon at a time to thin out the marshmallow mixture, up to 3 or 4 tablespoons total.
When marshmallows and white chocolate are melted, remove from heat and stir in peppermint extract.
Pour approximately one third of the marshmallow mixture over the popcorn and fold it together quickly with a spatula. Repeat two more times with the same amount of marshmallow mixture, each time working quickly to combine with the popcorn. Sprinkle the crushed peppermint over the popcorn, stirring to evenly distribute it.
When coated popcorn is still warm but cool enough to touch, grease your hands with a small amount of butter and shape the popcorn into small balls, approximately 3 inches. Press the popcorn enough to make sure it holds its shape, but not too firmly. You may need to wash and re-butter your hands if they get too sticky. Place popcorn balls on lined baking sheet to cool and sprinkle with additional crushed peppermint.