Scare up some delicious fun at this year’s Halloween party! To make these treats more portable (and reduce sticky finger mess), insert a popsicle stick into each ball as they cool.
Total fat: 5.8g
Saturated fat: 2g
Monounsaturated fat: 19g
Polyunsaturated fat: 1.5g
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1 tablespoon canola oil
3 tablespoons unpopped popcorn kernels
2 tablespoons unsalted butter
2¼ cups mini marshmallows
1 cup honey-nut toasted oat cereal
1 oz pretzel sticks or twists, broken into pieces
¼ cup dry-roasted salted peanuts, chopped
• Heat oil in large Dutch oven over medium-high heat and pop corn, covered, about 4 minutes. Shake frequently to avoid burning. When popping slows, remove from heat, take off the lit and let the popped corn stand. You can also use an electric popcorn maker or air-pop machine.
• Over low heat, melt butter in a large saucepan; add marshmallows and cook 2 minutes.
• Remove from heat and stir in 3 cups of popcorn, cereal, pretzels and peanuts. Combine well.
• Allow to cool for 2 minutes, then form into 10 3-inch balls, placing each on wax paper to cool completely before serving.
one 3-inch ball each
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