Ingredients Jump to Instructions ↓

  1. 1 cup light brown sugar, firmly packed

  2. 1/2 cup butter

  3. 1/2 cup corn syrup

  4. 1/2 teaspoon baking soda

  5. 10 cups freshly popped popcorn, cooled (do not use air-popped popcorn, as the kernels are too delicate for the hot syrup)

  6. 1 (10 1/2-ounce) package mini marshmallows

  7. 2 cups mini graham cookies (we used Teddy Grahams)

  8. 1 cup chocolate chips

Instructions Jump to Ingredients ↑

  1. Combine the brown sugar, butter, and corn syrup in a medium saucepan and cook over high heat for 5 minutes (this mixture gets very hot). Remove from the heat and stir in the baking soda. Combine the popcorn and the marshmallows in a large metal or heat-resistant glass bowl (not plastic; the heat could damage it). Drizzle the sugar mixture over the popcorn, then gently stir in the graham cracker cookies and chocolate chips. Let the mixture set until cool enough to handle, then using buttered plastic sandwich bags on your hands, form the mixture into golf-ball-sized balls. Store in an airtight container. Makes about 30.


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