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Chocolate
Chip Popcorn Balls
Tips:
You'll need plain, unflavored popcorn here--use microwaved or air-popped
(if you have an air popping machine). Either works well, but the
microwave popcorns all have too much salt for my taste. Make sure
your marshmallows are soft and fresh, and use regular-sized chocolate
chips (the miniature ones don't look very good in these). Popcorn
balls are best when very fresh; once they're wrapped in plastic
wrap, store airtight, and eat within a day or two. You'll need to
keep hands and utensils buttered while making these; wrap them in
different-colored plastic wrap to get into the Halloween spirit!
- 9 c. popped corn
(free of unpopped kernels), cooled to room temperature
- 4 c. miniature
marshmallows
- 2-1/2 Tbsp. unsalted
butter, cut into pieces
- Optional: Pinch
salt, if the popcorn is unsalted
- 6 ozs. (1 c.)
semisweet chocolate chips
Lightly butter a bowl
or pot of at least four quart capacity, a 7" by 11" by 2" pan (or
use one that's 9" by 9"), and a large spoon. Place the room temperature
popped corn in the buttered bowl, and set all aside. In medium heatproof
bowl, place marshmallows, 2-1/2 Tbsp. butter, and optional salt. Place
over simmering water on low heat. Stir frequently until melted and
smooth. Remove from heat and hot water. Quickly and carefully dry
bottom of bowl, then pour melted mixture over popcorn all at once.
Immediately mix everything together thoroughly, using buttered spoon.
It will become a sticky mess--OK. Quickly butter your hands lightly.
By handfuls or with buttered spoon, place about half the popcorn mixture
into the prepared pan. Compact gently to form an even layer--it need
not cover the entire bottom of the pan. Pour chocolate chips evenly
over this layer--some may fall to pan bottom, which is OK. Quickly
transfer remaining popcorn mixture into pan with buttered hands or
spoon, and again compact to form as even a layer as possible. Cool
completely at room temperature (this will only take a few minutes).
Turn mixture out of pan onto a sheet of wax paper. Again, butter your
hands lightly, and form a ball of the popcorn mixture and chips, using
about one-twelfth of the total. If chips fall out of any popcorn balls,
pres them into the surface. Re-butter your hands as necessary, and
work quickly. Repeat with remaining popcorn mixture. As each ball
is formed, place it on wax paper. When all balls have been formed,
wrap each tightly in plastic wrap. Store airtight; eat within a day
or two. 12 popcorn balls
©
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