15 popcorn balls
An iconic sweet and salty treat, these popcorn balls get the holiday treatment with a blend of gingerbread spices like ginger, cinnamon, nutmeg, and cloves.
‣ 10 cup popped popcorn, cooled, unpopped kernels removed ‣ 2 tablespoon salted butter ‣ 2 tablespoon molasses ‣ 1 tablespoon ground ginger ‣ 1/2 teaspoon ground cinnamon ‣ 1/4 teaspoon ground nutmeg ‣ 1/4 teaspoon ground cloves ‣ 10 ounce miniature marshmallows
In a medium saucepan, cook and melt the following ingredients: butter, molasses, ginger, cinnamon, nutmeg, and cloves. Add the marshmallows, then cook until melted and the mixture is smooth.
Place popcorn in a large mixing bowl, then pour the marshmallow mixture on top.
Use a spatula to gently toss and coat the popcorn.
Scoop up some of the popcorn mixture, form it into a ball, and place it in a muffin tin lined with cupcake liners. You can make the popcorn balls as big or as small as you’d like (the typical size is about half a cup.)