Now that Page is in school–two schools if we’re being technical–there are always opportunities for me to cook, or prepare treats for her classes. This week has been particularly hectic because both schools are doing fundraising drives, and if you’re a parent then you know the schools require a lot of participation from parents in the form of raising money and volunteering to bring food and elbow grease. Luckily for me none of the kids in Page’s class have food allergies, so I decided to make these popcorn balls. Popcorn balls have always been one of my favorite Halloween treats. They contain popcorn and marshmallows, really what’s not to love? These popcorn balls also have a yummy touch of peanut butter, you can omit it, or sub with sun butter or almond butter if you have a little one with allergies. If not–live a little–tis the season! You can make your own marshmallows here’s how, or you can buy a store brand. I got a gluten free version from Whole Foods.
Makes 12 medium popcorn balls
Here’s what you need:
6 cups of organic Non-GMO popcorn (equal to 1/4 cup of unpopped popcorn)
3 cups of marshmallows
2 tablespoons of butter
1/2 teaspoon of sea salt
1 tablespoon of organic peanut butter
Directions: Pop 1/4 cup of popcorn kernels then set aside in a large bowl.
To a sauce pan add the butter,
let it melt then add the peanut butter, marshmallows,
Stir until melted,
Working quickly pour the marshmallow mixture over the popcorn.
With a spatula work quickly to coat the popcorn in the marshmallow mixture. Once all the popcorn has been coated, work quickly to form the popcorn into balls.
The mixture will still be quite warm so be careful and try not to burn your hands. Once all the balls have been formed serve and enjoy!
If you like this you’ll probably love my Caramel popcorn with Almonds and coconut recipe, it’s crunchy and oh so delicious!