Popcorn pops are a gluten-free version of marshmallow treats that typically call for Rice Krispies. Make it easy for yourself, lather your hands with a pat of butter before reaching into the sticky mix to form the pops. Fun for everyone!
INGREDIENTS
Popcorn:
1/2 cup kernels (yields approx 12 cups popcorn), such as Amish Country Baby White (non-GMO and Kosher)
3 Tblsp oil, high smokepoint such as avocado, sunflower, or canola
Salt
Marshmallow Coating:
4 Tblsp salted butter, plus 1 Tblsp butter for forming the balls
10 oz marshmallows
Sprinkles (optional), such as 365 Brand colored with natural food-extracts.
DIRECTIONS
Popcorn:
Place kettle on high heat.
Add oil and kernels then cover with lid.
Listen for popping to start, crescendo, and then slow to intervals of a few seconds. Turn off heat, listen for popping to stop, then remove the lid and empty contents into large bowl.
Salt to taste, toss, and set aside.
Marshmallow Coating:
Over medium heat, melt butter and marshmallows. Pour over popcorn that was set aside in large bowl and fold until evenly distributed.
Use the tablespoon of butter like a bar of soap and lather onto palms of hands to keep popcorn from sticking. Form popcorn into small balls (size varies according to age of kids), pack firm but not too tight. Option to add sprinkles., melted chocolate, nuts, etc. Insert decorative straw or lollipop stick.