Marshmallow Popcorn
A cross between salty popcorn and rice krispie squares, I bring you vegan Marshmallow Popcorn! Just 5 easy ingredients and 15 minutes to make. The perfect gooey, sweet, crispy, salty treat for movie night!
Servings: 4
Ingredients
- ½ cup popcorn kernels
- 5 tablespoons vegan butter
- 1 10oz bag (238g) vegan marshmallows mini or large, (I used Dandies)
- 1 tablespoon plant-based milk or water
- ¼ teaspoon salt (plus more for sprinkling, if desired)
Instructions
- Pop the popcorn in an air popper, or pop with whatever method you normally use (stove top or in the microwave works fine too). Pick out and discard any unpopped kernels.
- Line a large baking sheet with parchment paper and lightly spritz it with spray oil.
- Melt the vegan butter in a large pan over medium-low heat. Add the vegan marshmallows and stir continually until the marshmallows have melted into a gooey mass.
- Remove from the heat and quickly stir in the plant-based milk or water, and salt. Add the popped popcorn and stir so everything is mixed well.
- Dump the popcorn onto the prepared pan to cool and set. Sprinkle with extra salt if desired. Allow to cool for 30 minutes, or until safe to handle. Enjoy! Once cooled completely, store at room temperature in a sealed bag or container for up to 4 days.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 454kcal | Carbohydrates: 75g | Protein: 2g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 3g | Sodium: 313mg | Potassium: 69mg | Fiber: 3g | Sugar: 43g | Vitamin A: 15IU | Vitamin C: 0.3mg | Calcium: 9mg | Iron: 1mg
Find it online:
https://itdoesnttastelikechicken.com/marshmallow-popcorn/