1 cup light brown sugar, firmly packed
1/2 cup butter or margarine
1/2 cup corn syrup
1/2 tsp baking soda
10 cups freshly popped popcorn, cooled (do not use air-popped corn, the kernels are too delicate)
1 package marshmallows (10 1/2 ounces)
2 cups mini graham cookies (ie. Teddy Grahams)
1 cup chocolate chips
First, combine the brown sugar, butter, and corn syrup in a medium saucepan and cook over high heat for 5 minutes. Remove the pan from the heat and stir in the baking soda.
Thoroughly combine the popcorn and the marshmallows in a large, heat-proof bowl. Drizzle the sugar mixture over the popcorn to coat it, then gently stir in the graham cookies and chocolate chips, incorporating them evenly throughout the mixture.
Let the mixture set until cool enough to handle, then, using buttered plastic sandwich bags on your hands, form the mixture into golf-ball-size balls. Store in an airtight container. Makes about 30.
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