Marshmallow Popcorn Recipe With Sprinkles

MARSHMALLOW POPCORN

Steps:

• Pop 10 cups of popcorn and remove all of the un-popped kernels. Salt it liberally and set aside in a large bowl.
• Add 3 tablespoons of butter to a medium saucepan. Melt the butter on medium heat, stirring occasionally until the butter is completely melted.
• Add 3 cups of mini marshmallows to the melted butter.
• Stir until the marshmallows are covered in the butter, and then continue to stir until the marshmallows are completely melted.
• Take the marshmallow mixture off of the heat as soon as the last marshmallow has melted.
• Slowly pour about a third of the marshmallow mixture over the salted popcorn.
• Gently fold the marshmallow mixture in with the popcorn. Continue to add the marshmallow mixture a bit at a time, stirring between each addition. The popcorn should be completely covered in the warm marshmallow mixture.
• Now pour the popcorn onto a cookie sheet covered with parchment paper, foil, or a Silpat liner. Use the spatula to even the popcorn out on the cookie sheet.
• Allow the Marshmallo Popcorn to cool. Break apart into pieces and serve.

MARSHMALLOW POPCORN RECIPE WITH SPRINKLES

Steps:

• Start by popping your popcorn kernels, with your desired method. We use a Stir Crazy Machine. Once popped set aside.
• Spray a 9x13 cookie sheet with cooking spray or lay a Silpat mat. This will help prevent the marshmallow popcorn from sticking to the pan.
• Empty your container of Marshmallow Fluff into a large microwave-safe container. Heat for 25 seconds, stir well, then reheat again for 25 seconds. You want to repeat this process until the marshmallow fluff is fully melted.
• Stir in the butter and vanilla extract until well combined.
• Slowly add in the popcorn along with half the sprinkles. Use a rubber spatula to mix up the marshmallow fluff popcorn.
• Spread the coated popcorn over the cookie sheet in a single layer. Add remaining sprinkles, focusing on any areas that are lacking sprinkles.
• Let set in the fridge for 4 hours or overnight until no longer tacky to the touch.
• Break up the marshmallow popcorn and store in an airtight container in the fridge until ready to serve.

MARSHMALLOW POPCORN

Steps:

• Preheat your oven to 325 degrees F.
• On a large cookie sheet, spray cooking spray to cover. Next, microwave the popcorn according to the directions on the bag.
• Empty the marshmallow creme from the jar into a bowl that you can use in the microwave.
• Microwave the marshmallow creme on high for 1 minute - make sure you microwave it uncovered. Pause the microwave, stir the creme and continue microwaving for another 30 seconds or until it is melted.
• Take your popped corn and gently pour into the marshmallow creme. Be careful not to let any unpopped kernels fall into the bowl. Gently stir the popcorn until mixed and coated.
• Spread the popcorn out on a cookie sheet. Once you have a fairly even layer, sprinkle the popcorn with the candies. Bake for about 10 minutes, stirring just a little after 5 minutes.
• Cool completely on cookie sheet placed on top of a wire rack. At this point it will all be one mass of coated popcorn. Once it is cooled, you can break it up into large pieces and serve. Delicious!
• For a variation, finely crush candy canes and use in place of the sprinkles.

MARSHMALLOW POPCORN BALLS

Steps:

• Grease a 9x13 inch baking dish. Set aside.
• Add vegetable oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Put popcorn in prepared pan.
• Melt butter In a medium saucepan over low heat. Stir in marshmallows and cook until melted, stirring constantly. Pour marshmallow mixture over popcorn and mix with spoon to coat evenly.
• Let mixture cool slightly. Smear butter on your hands or spray with non-stick cooking spray. Mix popcorn with your hands so that it is evenly coated.
• Form popcorn into 8 balls.