Marshmallow Peanut Popcorn Recipes

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.

PEANUT BUTTER POPCORN

Steps:

• Pour popcorn into a large bowl. In a glass or plastic bowl, combine the margarine, brown sugar, and marshmallows. Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, and stir quickly to coat the corn before it cools.

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.

PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
• Stir in mini marshmallows.
• Pour in a greased 11" x 13" pan.
• Refrigerate and cut into small (1-1/2") squares.

MARSHMALLOW-PEANUT POPCORN

Steps:

• In a large bowl, combine popcorn, marshmallows, peanuts and, if desired, pretzels. In a small saucepan, combine sugar, butter and corn syrup. Bring to a boil; cook and stir 2 minutes. Pour over popcorn mixture; toss to coat., Immediately spread onto waxed paper; let stand until set. Break into pieces. Store in airtight containers.

CHEWY PEANUT BUTTER POPCORN BARS

Steps:

• Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
• Melt the peanut butter and butter together in a medium saucepan over low heat, then stir in the marshmallows. Continue to stir until the marshmallows are melted.
• Remove the pan from the heat and stir in the popcorn to coat evenly in the melted marshmallow mixture. Pour the popcorn mixture into the coated baking dish and spread out into an even layer. Drizzle the popcorn with the chocolate sauce. Allow the popcorn treats to cool for 30 minutes, then cut into bars.

PEANUT BUTTER POPCORN BALLS

Steps:

• Add the oil to a large pot set on medium heat.
• To test if the oil is hot enough, place two popcorn kernels into the hot oil, cover with lid and wait for them to pop. Once they have popped, remove them with a spoon and throw away. Add the ½ cup of popcorn kernels to the pot in as even a layer as possible and cover. Remove the pot from the heat to a count of 25 seconds. This will bring all kernels to an even temperature.
• Return pot to heat and once kernels begins to pop, shake the pot back and forth just above the burner every 20-30 seconds. Repeat process until popping starts to slow and time increases between popping.
• Pour popcorn into a large bowl and clean the pot.
• Place the butter into the pot and heat over medium heat. Once butter has mostly melted, add the marshmallows and stir until they are completely melted. Turn off heat and whisk in the PB2 Organic Peanut Butter Powder, vanilla and salt. Mix until well combined.
• Add the popcorn back to the pot and with a rubber spatula, mix until popcorn is completely coated.
• Place some butter on your hands or spray with cooking oil. Form the popcorn into 10 balls, about 2 ½ inches in diameter and place onto parchment or wax paper.
• Place the chocolate chips into a small bowl with the ¼ teaspoon of canola oil. Heat in the microwave for 30 seconds and stir. If chocolate hasn't melted, microwave again in 10 second increments, stirring in between until completely melted. Using a fork, drizzle the chocolate over each of the popcorn balls.
• In a small bowl, mix 2 tablespoons of PB2 Organic Powdered Peanut Butter with the 5 teaspoons of water. Using a clean fork, drizzle the peanut butter over the popcorn balls.