white chocolate and coconut popcorn balls
PREP TIME 20 mins, COOK TIME 5 mins, plus drying
2 tbsp peanut or sunflower oil
5 cups popcorn or popcorn kernels
2 tbsp unsalted butter, plus extra for greasing
1⁄2 cup mini marshmallows
1⁄2 cup white chocolate chips
2 tbsp shredded coconut, unsweetened
1 If you are making the popcorn, heat the oil over high heat in a large, heavy-based saucepan. Add the popcorn kernels and shake the pan so they spread out into an even layer. Cover the pan and wait for 1–2 minutes until the corn starts popping. Reduce the heat to low and continue to cook, shaking the pan occasionally, until the popping noises have stopped. Transfer the popcorn to a large bowl to cool.
2 Melt the butter over low heat in a small, heavy-based saucepan. Add the mini marshmallows and continue to cook over low heat for 2 –3 minutes, stirring constantly, until they have just melted to a thick, sticky liquid.
3 Pour the melted marshmallows over the popcorn and mix well. It should start to stick together. Add the chocolate chips and coconut and mix well to combine.
4 Lightly grease your hands with a little butter and take a handful of the mixture. Compress it between your palms to make a round, compacted ball of popcorn and place on a baking sheet to dry. Repeat until you have 10 balls. Let them dry for at least 1 hour before storing in an airtight container.