Make this massive popcorn ball for a fun centerpiece. Dress it up with candies or drizzle with melted chocolate almond bark.
Servings and Ingredients
|¼ c.||Hy-Vee unsalted butter|
|4||squares white almond bark (8 oz)|
|1||(10.5 oz) package Hy-Vee mini marshmallows|
|2 ½||batches Basic Popcorn (20 c. popped popcorn)|
|¼ c.||white sprinkles|
|7 piece(s)||black licorice, each into cut 2-1/2-inch-long pieces|
- In a large saucepan, melt butter over low heat. Stir in almond bark and marshmallows, stirring continuously until mixture is smooth. Pour marshmallow mixture over popcorn and mix well. Stir in sprinkles.
- Press half the popcorn mixture into a well-greased round bowl with a diameter of 8 inches. Continue piling the popcorn mixture on top of bowl, mounding it and molding it with your hands into a pumpkin shape. Cover and refrigerate 30 minutes. Remove from bowl by twisting.
- Using a serrated knife, cut a 1-inch slice off the sphere to stabilize the pumpkin. In the center of the top of the pumpkin, cut a circle that is 1 inch in diameter and 1 inch deep.
- On a microwave-safe plate, lay licorice pieces next to each other and microwave for 10 to 15 seconds or until soft and pliable. Press licorice pieces together with the ends flush, creating a stem. Wrap licorice stem in tin foil to hold in place and put in freezer for 10 minutes to set it. Remove and discard foil and insert stem into hole on top of pumpkin.
230 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 15mg
- Sodium: 160mg
- Total Carbohydrates: 26g
- Protein: 1g
Vitamin A 4%
Vitamin C 0%
Hy-Vee Seasons Fall 2013.