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Jan. 19 is National Popcorn Day.

This classic popcorn ball recipe uses marshmallow for an easy treat.

Yield: 14 balls

Ingredients
3 quarts popped popcorn, unsalted
1 (1-pound) package marshmallows
1/4 cup butter or margarine
Directions
Place popped popcorn in a large bowl.
In a large saucepan, cook marshmallows and butter or margarine over low heat until melted and smooth.
Pour over popcorn, tossing gently to mix well. Cool 5 minutes.
Butter hands well and form 2 1/2 inch balls. Makes about 14 balls.
Variations:

To color the popcorn balls, add a few drops of food coloring to the smooth marshmallow mixture. Mix well to distribute color evenly, then pour over popcorn as instructed.

Mix in candies, nuts or dried fruit after mixing popcorn and melted marshmallows mixture. Stir to distribute, then form into balls.

Place nonpareils in a shallow bowl or plate. Roll popcorn balls in nonpareils after forming.

Pop-a-rif-ic Popcorn Balls
Nutrition Facts
Per 1 cup

170 calories
5g total fat
2.5 g saturated fat
10 mg cholesterol
50 mg sodium
30 g carbohydrates
1 g fiber
19 g sugar
1 g protein
18 mg potassium

— Source: popcorn.org