Patriotic Popcorn Balls

Chef Sally’s July Kid’s Cooking Class

Yield 24 small popcorn balls
1 ratings

Ingredients

  • 1 box (10.5 ounce) box Best Choice Natural Popcorn
  • 1 box (3 ounces) Jell-O strawberry gelatin
  • 1 box (3 ounces) Jell-O Berry Blue gelatin
  • 1 pack (10 ounces) Kraft jet puffed mini marshmallows
  • 16 ounces unsalted butter
  • Quart-size Ziplocs

Directions

  1. Pop two bags of popcorn according to directions on box.
  2. In a saucepan, melt one-quarter cup butter and one-half bag mini marshmallows. Add strawberry gelatin and stir until blended in. Transfer to a bowl. Add one bag of popped popcorn to a bowl and mix with the strawberry marshmallow mixture.
  3. In a clean saucepan, melt the rest of the butter and mini marshmallows. Add Berry Blue gelatin and stir until blended in. Transfer to a clean bowl. Add one bag of popped popcorn to a bowl and mix.
  4. Take some of each flavored popcorn mixture and roll into small balls.
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Ingredients used in this recipe