MARSHMALLOW POPCORN
Our Marshmallow Popcorn is a fun and unique popcorn treat that is sweet, salty, crunchy, and delicious! Your family will ask you to make this again and again.
Provided by Two Sisters Crafting
Categories Popcorn
Time 20m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 122 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 158 grams sodium, Sugar 9 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
MARSHMALLOW POPCORN RECIPE WITH SPRINKLES
Marshmallow Popcorn is a treat in itself. With the hint of vanilla, you get that cake batter popcorn flavor WITHOUT flour! Have fun with this funfetti popcorn recipe.
Provided by Kelsey Apley
Time 10m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 /2 cup, Calories 122 kcal, Carbohydrate 10 g, Protein 1 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 10 mg, Sodium 92 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 5 g
MARSHMALLOW POPCORN
Easy and fun to make- you could adapt it for any holiday celebration or maybe use your school's colors. Your dentist will love you for this! The variation using the peppermint Andes baking bits is equally as tasty. Why not make a double batch??
Provided by Munchkin Mama
Categories Candy
Time 20m
Yield 5 cups
Number Of Ingredients 3
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.
Nutrition Facts : Calories 201.7, Fat 0.9, SaturatedFat 0.1, Sodium 35.1, Carbohydrate 46.6, Fiber 2.5, Sugar 19.9, Protein 2.5
MARSHMALLOW POPCORN
Make and share this Marshmallow Popcorn recipe from Food.com.
Provided by JelsMom
Categories Dessert
Time 10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Pop corn and remove unpopped kernels.
- Place in large greased bowl.
- In saucepan, combine marshmallows, brown sugar and butter and cook over low heat until smooth.
- Add vanilla or almond extract.
- Pour hot mixture over popcorn and stir.
- Enjoy!
Nutrition Facts : Calories 116.7, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 38, Carbohydrate 23.2, Sugar 18.9, Protein 0.3
MARSHMALLOW TOPPING FOR POPCORN
Make and share this Marshmallow Topping for Popcorn recipe from Food.com.
Provided by Linzi Jordan
Categories Lunch/Snacks
Time 7m
Yield 1 topping, 12 serving(s)
Number Of Ingredients 3
Steps:
- Melt marshmallow creme and butter in sauce pan or microwave.
- In a large, greased or buttered bowl, fill with homemade or 2 bags microwave popped popcorn. (if using bagged popcorn, use white).
- Pour marshmallow mixture over hot popcorn and serve.
- If the mixture seams too much, cut in halve.
Nutrition Facts : Calories 128.7, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.3, Sodium 69.6, Carbohydrate 14.9, Sugar 8.8, Protein 0.2
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