If you are looking for children’s party food ideas, these simple but yummy popcorn balls are a real winner! It’s eat-in-your-hand finger food with no plates to wash up! For a children’s party, fill wafer cones with the mixture before placing a popcorn ball on top.
These sweet popcorn balls are best served on the day they are made but you can eat them up to 3 days after popping the corn, however I doubt they’ll last that long!
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Popcorn Balls Recipe
Popcorn is a popular snack in our house. I make it the old fashioned way on the hob with a little oil in a saucepan. If I’m stuck I will use a bag in the microwave but I just don’t think compares flavour wise with the real deal.
You make the popcorn balls and then you make a delicious Salt Chocolate Sauce to drizzle over them. You can leave the salt out of chocolate sauce if you prefer.
I’m sure I don’t need to mention cautionary tales about children eating popcorn unsupervised etc, we’ve all heard them, so do make sure an adult is around while kids are munching on these.
Ingredients for the Popcorn Balls
- 2 tablespoons sunflower oil
- 50g / 2 oz popcorn kernels
- 100g / 4 oz white marshmallows
- 25g / 1oz unsalted butter
Ingredients for the Salted Chocolate Sauce
- 75g / 3 oz dark chocolate
- 10g / 1/3 oz unsalted butter
- 1 tablespoon golden syrup
- 1 pinch of sea salt flakes
Equipment
- Medium saucepan with secure lid
- Baking tray lined with greaseproof paper
- Large spoon
- Large bowl
- Sunflower oil for greasing your hands when rolling the balls
Method
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- Put the sunflower oil and popcorn kernels into the medium saucepan. Secure the lid firmly and place onto a high heat on the hob.
- Once you hear the first pop, move the saucepan off the direct heat for 1 minute.
- Return the saucepan to the hob and once the busy popping has eased off you should have a full saucepan of popped corn.
- Empty the popcorn into the lined baking tray and leave to cool.
- Wash and clean your saucepan. Now put 25g of unsalted butter into the saucepan on a low heat.
- Once melted add 100g white marshmallows (you can use any colour but it will make for an odd hue on the popcorn balls so I use white only).
- Stir well until the marshmallow melts completely into the butter and you have a creamy white mixture.
- Pour the liquid marshmallow into the bottom of the large bowl. Add the cooled popcorn on top then stir well until every piece is coated.
- Use some sunflower oil to rub onto both your hands to roll the popcorn mixture into sweet popcorn balls. It stops it sticking.
- Leave the balls on the greaseproof paper to come to room temperature.
- Fill the ice cream cones if you’re using them before rolling smaller balls to place on top.
To make the sauce:
- To make the sauce, put the dark chocolate, remaining unsalted butter and golden syrup into the saucepan, once it has been cleaned, on a low heat on the hob.
- When the chocolate has melted completely and all the ingredients have been stirred together add a pinch of sea salt flakes before pouring over your popcorn balls and leaving them to cool.
- Enjoy!
This recipe, and more, is available on Wholesome Ireland.
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