Maple-Cider Popcorn Balls

• 11/2 cups unsweetened puffed rice cereal
• 11/2 cups puffed Kamut cereal (or substitute puffed rice cereal)
• cup puffed millet cereal
• 7 cups store-bought kettle corn or freshly popped popcorn (preferably kettle corn-style,lightly buttered or unflavored)
• 3/4 cup apple cider or juice
• 1/4 cup maple syrup
• 6 tablespoons unsalted butter, divided
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon coarse sea salt
• 6 ounces marshmallows (either 3 cups mini marshmallows or 31/4 cups jumbo marshmallows)

1. 1. Preheat the oven to 350u0b0. Generously coat the interior of a large bowl with nonstick cooking spray. On a rimmed baking sheet, place the puffed rice, puffed Kamut and puffed millet, and bake in the oven until fragrant and toasted, about 10 minutes. Set aside to cool for a few minutes and then transfer to the greased bowl. Add the popcorn and use your fingers to combine.
2. 2. To a small saucepan set over medium-high heat, add the apple cider and maple syrup and bring to a boil. Reduce the heat to medium-low and cook until the maple-cider mixture produces thick, foamy bubbles and the temperature on an instant-read thermometer is 250u0b0, 12 to 15 minutes (you can also test the temperature by dipping a metal spoon into the hot maple caramel and then submerging it in ice water; after 5 seconds, you should be able to press the bit of cooled caramel into a soft ball). Turn off the heat and add 2 tablespoons of butter, whisking to combine, then whisk in the cinnamon and salt.
3. 3. While the maple-apple cider mixture caramelizes, melt the marshmallows: In a medium skillet set over medium-high heat, add the remaining 4 tablespoons of butter. Once melted, add the marshmallows and reduce the heat to medium-low, stirring occasionally until the marshmallows are melted, about 3 minutes. Use a rubber spatula to scrape the maple-cider caramel into the marshmallow mixture, whisking to combine. Immediately scrape the marshmallow-maple caramel over the popcorn mixture and use a wooden spoon to thoroughly combine. The mixture will become very webby.
4. 4. Immediately use the nonstick cooking spray to generously spray your hands and form the mixture into nine 3-inch balls, respraying your hands as needed to prevent sticking. Place the popcorn balls on a baking sheet and set aside for least 1 hour to set up before eating. (To
5. store, wrap the popcorn balls in plastic wrap and place in an airtight container for up to 5 days.)

cereal, cereal, puffed millet, storebought kettle corn, apple cider, ubc, unsalted butter, ubc, ubc, marshmallows

Taken from www.epicurious.com/recipes/member/views/maple-cider-popcorn-balls-51345211 (may not work)