Ingredients

Steps

• Heat the oil gently in a heavy-based pan and add the popcorn.
• Cover with a lid and cook on low heat until the popping stops.
• Melt the marshmallows and butter together in a separate pan while stirring.
• Pour the marshmallow mixture over the popped corn and add white chocolate and coffee.
• Stir the mixture and let it cool for five minutes.
• Roll tablespoons of the mixture into rounds using buttered hands.
• Place the balls on a baking sheet to cool completely.