Description
Gooey marshmallow meets crispy popcorn in these irresistible s’mores popcorn balls from campfire memories. Graham cracker crumbs and chocolate chips create a nostalgic twist you’ll devour with pure summer joy.
Ingredients
Scale
Main Ingredients:
- 8 cups popped popcorn
- 2 cups Golden Grahams cereal
- 1 cup mini semisweet chocolate chips
Binding Ingredients:
- 10 ounces (283 grams) mini marshmallows
- ¼ cup (57 grams) butter
Flavor Enhancer:
- ½ teaspoon vanilla extract
Instructions
- Prepare freshly popped corn kernels according to package instructions, ensuring even and light texture.
- In a spacious cooking vessel, transform butter over medium flame until it develops a rich, nutty golden-brown hue.
- Introduce marshmallows into the heated butter, continuously stirring until they melt into a smooth, glossy consistency.
- Carefully remove the saucepan from heat and incorporate vanilla extract, infusing the mixture with a delicate aromatic essence.
- Gently fold the popped corn and crushed Golden Grahams cereal into the marshmallow base, ensuring each kernel and cereal fragment is evenly coated.
- Allow the mixture to cool momentarily, reaching a temperature comfortable for hand manipulation.
- Lightly coat hands with nonstick cooking spray to prevent sticking and facilitate smooth shaping.
- Carefully construct compact spheres by scooping and gently compressing the popcorn mixture, maintaining structural integrity.
- Embellish each popcorn ball by delicately pressing miniature semisweet chocolate chips across the surface, creating a decorative and tasty exterior.
- Position the completed popcorn balls on a clean, nonporous surface like waxed paper or silicone mat, permitting them to solidify and cool completely.
Notes
- Quickly coat hands with cooking spray to prevent sticky marshmallow mixture from clinging while shaping popcorn balls.
- Brown butter adds a rich, nutty depth of flavor that elevates the classic s’mores taste profile.
- Work with warm mixture for easier molding, but let it cool slightly to avoid burning your hands.
- Use gentle pressure when forming balls to ensure they hold together without crumbling.
- Chocolate chips will slightly melt from residual warmth, creating delicious pockets of gooey chocolate throughout the treat.
- Store popcorn balls in an airtight container at room temperature for up to 2-3 days to maintain freshness and texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snacks, Desserts
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 14 g
- Sodium: 75 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg