These popcorn balls are a fantastic incarnation of rocky road. Perfect Halloween or Bonfire Night treat.
20 people made this
- 150g marshmallows
- 50g unsalted butter
- 90g freshly popped popcorn
- 75g dry roasted unsalted peanuts
- 85g chocolate chips
MethodPrep:20min ›Cook:5min ›Ready in:25min
- Place the marshmallows and butter into a large pot over medium-low heat and melt them together, stirring often. Heat 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 7.5cm balls and wrap each ball in cling film.
Reviews & ratingsAverage global rating:(28)
Reviews in English (20)
It's an easy good recipe for something alittle more than a regular popcorn ball. Here's a tip though, 8 cups of cooked popcorn is 1/2 cup uncooked kernels. I actually tripled the recipe, then you need to consider do I have a big enough pot.-31 Oct 2009
these are sooo good and so easy to make. i used marshmallow fluff, white chocolate chunks, and chopped up some caramels. added the chocolate, caramel, and peanuts to the melted marshmallow and let them melt a bit, then added the popcorn.-26 Nov 2010
Rocky Road Popcorn Balls( 1 Votes)
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Kids aren't the only ones who deserve a sweet treat inside their lunch boxes. Why not secretly mix up a batch of these popcorn balls, then surprise the family by sneaking one in everybody's lunch bags.
What You'll Need
- 3 tablespoons butter
- 1 (10-ounce) package marshmallows
- 14 cups popped popcorn
- 1 cup salted peanuts
- 1 (7-ounce) package chocolate-covered raisins
What to Do
- Melt the butter in a soup pot over low heat. Add the marshmallows and stir until melted. Remove from the heat and add the popcorn and peanuts stir until completely coated. Add the chocolate-covered raisins mix well.
Makes 2 dozen popcorn balls.
Coat your hands with nonstick cooking spray to keep them from sticking to the marshmallow mixture when forming the balls. Two packages of microwave popcorn should yield about 14 cups of popcorn.
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Ratings & Comments
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I have made these for years and years, only much better if you pop your own corn for this item. I have even added gum drops for color and at Halloween I have used candy corn and choc-chips.
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Rocky Road Popcorn Balls
Anyone who grew up making popcorn balls will remember fondly the quick, hot work of shaping the sticky mixture into balls that would quickly set up. It&aposs an old-fashioned treat that we&aposre bringing back because they&aposre a 100% whole-grain dessert. That&aposs right—popcorn is a whole grain, and popcorn balls are an easy way to turn those grains into a sweet, healthy treat for the family.
Struggling to cook healthy? We'll help you prep.
Rocky Road Popcorn BallsHands-on: 35 min Total: 45 min
1 tablespoon canola oil1/3 cup unpopped popcorn1 cup sugar1/2 cup light-colored agave nectar1/4 cup water1 tablespoon butter1/2 teaspoon salt1 teaspoon vanilla extract1 cup mini marshmallows2/3 cup chocolate chips
1. Heat a Dutch oven over medium-high heat. Add oil to pan swirl to coat. Add popcorncover and cook 3 minutes or until kernels pop, shaking pan frequently. When popping slows down, remove pan from heat. Let stand 1 minute or until popping stops. Pour popcorn into a large bowl coated with cooking spray. marshmallows and chocolate chips to popcorn.
2.ombine sugar and next 4 ingredients (through salt) in a medium, heavy saucepan. Cook over medium-high heat until a candy thermometer registers 300º. Remove from heat stir in vanilla. Immediately pour hot syrup over popcorn toss well to coat. Cool slightly (about 1 to 2 minutes). Carefully form mixture into 8 balls, being careful not to compact too tightly.
SERVES 8 (serving size: 1 popcorn ball)CALORIES 303 FAT 7.7g (sat 3.5g, mono 2.9g, poly 0.7g) PROTEIN 2g CARB 61g FIBER 2g CHOL 4mg IRON 1mg SODIUM 167mg CALC 5mg
- 1 cup (about 6 ounces) chocolate chips (milk, dark, or white chocolate)
- 4 cups mini-marshmallows
- 3 quarts popped corn
- 1 1/2 cups chopped walnuts
- 1/2 cup salted butter
- 1 cup brown sugar
- 1/4 cup honey
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/4 teaspoon baking soda
- Additional 4 ounces chocolate chips, if desired, for drizzling
- Cover a large baking sheet with parchment or a silicone mat. Place 1 cup chocolate chips in a large pan on the lowest heat (or in microwave-safe bowl and microwave at 15-second intervals, stirring often) and melt gently. Allow chocolate to cool until just barely warm.
- Add marshmallows and stir thoroughly. Spread on a prepared baking sheet, separating marshmallows as much as possible. It&rsquos fine if some stick together. Place in the freezer.
- Heat oven to 250 F.
- Coat a large, shallow baking sheet with coconut oil or non-stick spray. Set aside.
- Lightly oil a very large bowl or pot. Add the popped corn and nuts. Set aside.
- Place butter, brown sugar, honey, and salt in a large saucepan over medium-low heat. Bring to a boil, stirring often. Cook at a low boil, stirring gently, for 4 minutes.
- Remove from heat. Add vanilla and baking soda. Stir down the foam and pour over the popcorn. Toss to coat.
- Spread onto a prepared baking sheet and bake for 1 hour, stirring twice during the bake time.
- Remove from oven, stir lightly. Break up the chocolate-covered marshmallows and fold them into the warm popcorn mixture.
- If desired, melt the remaining chocolate and drizzle over popcorn.
- Allow chocolate to harden before removing from pan and breaking into clusters. This may take several hours, depending on room temperature. Alternatively, once the mixture is cool you can put the pan in the refrigerator for a few minutes &ndash just until hardened.
- Store cooled clusters in an airtight container.
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- 200g/7oz dark chocolate (at least 70% cocoa solids), broken into pieces
- 50g/1¾oz puffed rice cereal
- 40g/1½oz salted popcorn
- 50g/1¾oz dried cranberries, halved
- 50g/1¾oz large marshmallows, quartered
Line a 20cm/8in square baking tin with two layers of cling film.
Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bottom of the bowl is not touching the water.
Meanwhile, put the rice cereal, popcorn, cranberries and marshmallows into a bowl and mix well.
While the chocolate is still warm, quickly pour it onto the cereal mixture and stir with a rubber spatula until everything is coated.
Transfer the mixture to the lined baking tin and press down well. Cover with cling film and place in the fridge to set for a minimum of 2 hours.
Turn out onto a board and cut into 20 squares, to enjoy when you get a sweet craving. The bars will keep for up to a week in the fridge.
Rocky Road Popcorn Balls
8 cups air-popped popcorn
¼ cup chopped and toasted almonds
2 tsp. cider vinegar
2 Tbsp. trans-fat free, lite margarine
¼ Cup fat free evaporated milk
½ Cup Hershey’s Cocoa
¾ Cup light corn syrup
1 Cup miniature marshmallows
1/8 tsp. Salt
1 ¼ Cups Sugar
1. In a heavy saucepan, mix together the sugar, cocoa, corn syrup, vinegar, and salt.
2. Add the margarine and cook slowly, stirring constantly, until the sugar dissolves.
3. Bring the mixture to a boil add the evaporated milk slowly so it does not stop boiling.
4. Cook the mixture over low heat, stirring occasionally, until it reaches 265°F when measured with a candy thermometer.
5. Add the nuts and marshmallows to the chocolate mixture. Mix into the fresh popcorn.
6. Dip out large spoonfuls and make into balls, wetting your hands first in cold water or rubbing them lightly with margarine.
7. Assemble into balls quickly before the mixture hardens.
8. Place the balls on wax paper and cool.
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AD | Popcorn Rocky Road Recipe with Popcorn Shed
AD – I was sent so Popcorn Shed Popcorn to try out and feature on my blog in a recipe.
As well as big boxes of popcorn, the guys over at Popcorn Shed also make some amazing snack pack popcorn. These packs are perfect for your lunch box. The savoury flavours, especially the Say Cheese! went down a treat with Dr W. If you wanna give their popcorn a go, you can find them in Ocado, John Lewis Foodhall on Amazon and Superdrug. I will definitely be getting the Say Cheese! again – it was super delicious. But for this Rocky Road make I used two of their big sharing Popcorn Sheds.
My Popcorn Rocky Road is easy peasy and will go down a treat with family, friends and co-workers. As usual it did not last long in the office when I took in what was left after Dr W had tried some. FYI I made this rocky road using dark and milk chocolate, which is something I always recommend. The dark adds some luxury, the milk makes it lovely and creamy. Plus the combo is super more-ish. I also did my usual of adding some sweets to the top, I always find this goes down a treat. Dolly Mixtures are my go to for this. Scroll down for the recipe!
HH Cookshop Recipes (2019) - Rocky Road Popcorn
ROCKY ROAD POPCORN Very few gifts feel as nice as receiving something that you know someone put time into creating specifically for you.
INGREDIENTS 50g salted butter 70g popcorn kernels 60g milk chocolate, melted 65g mini marshmallows 65g malted chocolate balls
Melt the butter in a large, deep pan that has a tight fitting lid. Add the popcorn kernels and stir to ensure each one is coated in butter. Turn the heat down to low and place the lid on the pan. Leave to cook until you hear popping. Do not take the lid off the pan. Leave until the popping sound begins to slow down. Holding the lid down, shake the pan gently to avoid the popcorn burning at the bottom of the pan. Remove from the heat and leave the lid on for a fewminutes. Spread the popcorn out onto a baking tray and drizzle with melted chocolate. Leave to set. Next add the marshmallows and malted chocolate balls and combine. Fill into Kilner ® jars as gifts for friends and family or a cheeky snack.
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