Popcorn Balls
- Preparation time: 5 minutes
- Cooking time: 5 minutes
- Makes: 15
Ingredients
- 50g unsalted butter
- 150g marshmallows
- 1-2 drops of vanilla extract
- 90g unsalted, popped popcorn
Method
-
Place butter and marshmallows in a saucepan and melt over a gentle heat, stirring continuously. Remove from heat and stir in the vanilla extract.
-
Place popped popcorn in a large bowl, pour over the marshmallow mixture and stir using a long wooden spoon.
-
Allow to cool before handling. When no longer hot to touch, to make popcorn balls, grease hands with butter and take a handful of the mixture at a time and form into balls.
-
Place into cupcakes cases and pop into the fridge to cool. Once cooled serve or store in an airtight container.
| Nutrients | Per 100g | Per portion |
|---|---|---|
| Energy | 424 kcal | 82 kcal |
| Protein | 6.1 g | 1.2 g |
| Sodium | 18.2 mg 0.8 mmol |
3.5mg 0.2 mmol |
| Potassium | 110mg 2.8 mmol |
21mg 0.5 mmol |
| Phosphorous | 120mg 3.8 mmol |
23mg 0.7 mmol |
| Calcium | 7.3mg 0.2 mmol |
1.4mg 0.04 mmol |
Press the mixture into a greased baking tray, drizzle with a low potassium chocolate substitute and once cooled, cut into bars instead of balls.
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