Rocky Road Popcorn Balls – a delicious recipe with canola oil, popcorn, Cooking spray, sugar, light-colored agave nectar, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add popcorn; cover 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.
2
Combine sugar and next 4 ingredients (through salt) in a medium, heavy saucepan. Cook over medium-high heat until a candy thermometer registers 300u00b0. Remove from heat; stir in vanilla. Add mini marshmallows and chocolate chips to popcorn. Immediately pour hot syrup over popcorn mixture; toss well to coat. Cool slightly (about 1 to 2 minutes). Carefully form mixture into 8 balls, being careful not to compact too tightly.
427
kcal
Calories
16
g
Fat
71
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 tablespoon canola oil, 1/3 cup unpopped popcorn, Cooking spray, 1 cup sugar, and more.
Yes, Rocky Road Popcorn Balls falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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