Rocky Road Popcorn Balls Recipes
ROCKY ROAD POPCORN BALLS
Take the ice cream flavor you love and transform it into something totally different and surprising with our Rocky Road Popcorn Balls. Rocky Road Popcorn Balls are perfect for movie night with the family or when you're entertaining guests. Get bowled over by our Rocky Road Popcorn Balls today.
Provided by My Food and Family
Categories Popcorn Recipes
Time 15m
Yield 16 servings, 1 popcorn ball each
Number Of Ingredients 6
Steps:
- 1. Prepare popcorn according to package directions. Remove all unpopped kernels. Place popped corn and pecans in large bowl sprayed with cooking spray; set aside.
- 2. Melt butter in medium saucepan over medium heat. Add marshmallows and heat 5 minutes or until melted, stirring frequently. Stir in hot cocoa mix.
- 3. Pour over popcorn mixture. Stir well with spoon sprayed with cooking spray. Moisten hands with water. Form popcorn mixture into 16 balls. Store in tightly sealed container up to 3 days.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ROCKY ROAD POPCORN BALLS
I made these fun treats for my boys and am now making them for the grandkids. Great anytime of the year, but especially good at Halloween for trick-or-treaters. A combination of rocky road candy and sweet popcorn, rolled into a ball.
Provided by SweetBasil
Categories Desserts Candy Recipes Popcorn Candy Recipes Popcorn Ball Recipes
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Place the marshmallows and butter into a large pot over medium-low heat, and melt them together, stirring often. Cook until blended and smooth, about 5 minutes, and remove from heat.
- Stir in the popcorn and peanuts, and stir gently to thoroughly coat them with the marshmallow mixture. Stir in the chocolate chips.
- With greased hands, shape the mixture into 3 inch balls, and wrap each ball in plastic wrap.
Nutrition Facts : Calories 143.6 calories, Carbohydrate 14.6 g, Cholesterol 7.6 mg, Fat 9.2 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 3.5 g, Sodium 91.2 mg, Sugar 8.5 g
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- Prepare popcorn according to package directions. Remove all unpopped kernels. Place popped corn and pecans in large bowl sprayed with cooking spray; set aside.
- Melt butter in medium saucepan over medium heat. Add marshmallows and heat 5 minutes or until melted, stirring frequently. Stir in hot cocoa mix.
- Pour over popcorn mixture. Stir well with spoon sprayed with cooking spray. Moisten hands with water. Form popcorn mixture into 16 balls. Store in tightly sealed container up to 3 days.
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