- 1/4 cup unsalted butter
- 10 ounces miniature marshmallows, about 1 bag
- 1/4 cup Steen's Blended Syrup or Corn Syrup
- 3 quarts popped popcorn, from about 1/2 cup kernels
In a large, heavy bottomed saucepan melt the butter over low heat. Add the marshmallows and Steen's syrup and stir until melted. Remove from the heat.
Pour the popcorn into the saucepan and stir with a heat-resistent spatula until the popcorn is well coated. Lightly butter your hands and shape into 2 to 2 1/2- inch balls.
Set aside on a parchment lined baking sheet to dry.
The popcorn balls can be individually wrapped or served on a platter or in a bowl or basket.