Marshmallow Peanut Popcorn Recipes

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.

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.

Steps:

• In a large bowl, combine the popcorn, peanuts, pecans and M&M's; set aside. In a large saucepan, combine the butter, oil and marshmallows; cook and stir until smooth. Pour over popcorn mixture; mix well., When cool enough to handle, shape into popcorn balls. Let stand at room temperature until firm before wrapping in plastic wrap or stacking.

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.

Steps:

• Preheat oven to 250°F.
• Combine the popped popcorn, the cheerios and the peanuts in a large bowl and set aside. I like to take the time to pick out and discard any unpopped kernels.
• Melt the margarine, peanut butter, marshmallows and salt in a bowl in the microwave on High setting until smooth. Microwaves differ in power so check the mixture often, stirring each time until the ingredients are completely melted and well blended.
• Pour the melted ingredients over the popcorn mixture and stir well, coating the entire mixture.
• Spread evenly on 2 cookie sheets and bake in the pre-heated oven for 10 minutes.
• Remove from oven, cool and break apart into chunks.
• Store in an airtight container.

Steps:

• Grab a large bowl and put the cereal, peanuts in it.
• Then pop your popcorn and add it to the bowl.
• Next melt the butter in a saucepan on low heat until it melts.
• Add in the 2 bags of marshmallows and stir until it starts to melt down.
• Add in the vanilla and maple syrup and stir until the marshmallow is completely gooey.
• Turn off the heat and pour in the bowl of cereal, peanuts and popcorn.
• Mix until incorported throughout.
• Pour into buttered tray and allow to set or place in fridge once it cools.
• Cut into squares.

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.