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Jack-o'-Lantern Popcorn Balls
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Jack-o'-Lantern Popcorn Balls

12 Min(s)
10 Min(s) Prep
2 Min(s) Cook
Trick or treat! These popcorn balls have come dressed as pumpkins—thanks to orange-flavor gelatin and stems made from gumdrops.
What You Need
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12 servings
Original recipe yields 12 servings
1/4 cup (1/2 stick) butter or margarine
1 bag (10-1/2 oz.) JET-PUFFED Miniature Marshmallows
1 pkg. (4-serving size) JELL-O Orange Flavor Gelatin
3 qt. (12 cups) popped popcorn
6 gumdrop spearmint leaves, cut in half
2 oz. BAKER'S GERMAN'S Sweet Chocolate, melted
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Let's Make It
1
Microwave butter and marshmallows in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until marshmallows are puffed. Stir in gelatin until well blended.
2
Pour marshmallow mixture over popcorn in large bowl; mix well. Shape into 12 balls with lightly greased or moistened hands.
3
Top each ball with a gumdrop piece to resemble pumpkin stem. Decorate with melted chocolate to resemble jack-o'-lantern faces.
Kitchen Tips
Tip 1
Substitute
Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Orange Tangerine Flavor Gelatin.
Tip 2
Food Facts
One-half cup unpopped popcorn kernels equals about 4 cups popped corn.
Tip 3
Safe Halloween School Treats
Let your kids bring these spooky popcorn balls to school for a Halloween treat. Wrapped individually in plastic wrap, they are easy to transport, require no refrigeration and will be safe to eat all day long.
Nutrition
Calories
190
Calories From Fat
0
% Daily Value*
Total Fat 4.5g
6%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 85mg
4%
Total Carbohydrates 36g
13%
Dietary Fibers 1g
4%
Sugars 23g
46%
Protein 1g
2%
Vitamin A
4%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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