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Good Cook is celebrating popcorn and of course I had to be involved! They sent me the cutest little popcorn baller and one was shaped like a Football! How cute is that? Once I received the package I had to make a recipe right away and the first one I did was Marshmallow Popcorn and Candy Casserole, which is delicious! Plus, it is really easy to make and would be perfect for Halloween treats!
The second recipe I made was a Pina Colada popcorn ball! OMG! This was so awesome! It is full of coconut, cherries and ooey gooey marshmallow. If you want something more adult, add rum to the marshmallow mixture. Wow.
Marshmallow Popcorn and Candy Casserole
Author: Bobbie Seacrist
Ingredients
- 1 small bag of pretzel sticks, broken up
- 4 tbsp stick butter
- 1 10 oz bag marshmallows
- 6 cups popcorn
- 12 caramels unwrapped
- 1 cup chocolate chips
- 1 Movie box size M&M’s
Instructions
- Pop your popcorn and set to the side. Remove all un-popped kernels.
- In a nonstick casserole dish lay out your broken pretzel sticks, lining the bottom.
- In a small nonstick ( and trust me nonstick is important here) melt your butter and marshmallows until the marshmallows are fully melted and the mixture is creamy.
- Pour over your popcorn and mix until thoroughly coated.
- Butter your hands and smooth the popcorn over your pretzels, pushing down and making it tight.
- In a microwave safe dish melt your caramels with 1 tablespoon of water until fully melted. Drizzle the caramel over the popcorn. In another microwave safe dish melt your chocolate chips at 20 second intervals until melted. Drizzle this over the caramel.
- Top with with your M&M’s and refrigerate for at least 15 minutes or until set. Cut into individual squares with a buttered knife and store in air tight containers.
- *For a neat Halloween treat put the individual squares into Halloween treat bags!
Pina Colada Popcorn Ball
Author: Bobbie Seacrist
Ingredients
- 6 cups of popcorn unpopped
- 1 10 oz bag of marshmallows
- 4 tbsp stick butter
- ¼ tsp. almond extract
- 1 small jar maraschino cherries
- 1 cup flaked coconut
Instructions
- Pop your popcorn and set aside.
- Drain your cherries, rinse them and then dry them really good between paper towels. Chop into bite size pieces.
- In a nonstick pan heat your butter and marshmallows until thoroughly melted. Add your extract before removing from heat.
- Pour mixture over popcorn and stir until coated really well.
- Add your coconut and cherries, again, stir until mixed.
- Scoop marshmallow mixture into bottom of popcorn baller and then place the lid on and press down until mixture forms tight ball.
- Remove from the baller and place on wax paper.
- Let popcorn balls sit for about 2 hours and then put into a air tight container.
Wow, two recipes!! They both sounds amazing!
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