Sweet and Salty Popcorn Balls
Yield
18 servings
Ingredients
- 8 cups popped popcorn (about 1/2 cup corn kernels)
- 1 cup Saffron Road Sea Salt-Flavored Crunchy Chickpeas
- 2 Tbsp. butter
- 1 (8 oz.) pkg. kosher marshmallows
- 1/4 tsp. vanilla extract
Directions
- Combine popcorn and chickpeas in a large bowl.
- Melt butter and marshmallows in a medium saucepan over low heat until melted, stirring constantly. (Don’t be tempted to increase the temperature; doing so can brown the butter too much). Stir in vanilla.
- Pour mixture over the popcorn and let it cool slightly. With greased hands, gently mix the melted marshmallows and popcorn. Shape mixture into 18 (2-inch) balls and let cool. Store in an airtight container up to 3 days.
