Chocolate Marshmallow Popcorn Clusters
 
 
Author:
Recipe type: Dessert
Ingredients
  • ½ cup popcorn kernels (unpopped)
  • 2 Tbsp canola oil
  • 2 cups mini marshmallows
  • 8 oz semisweet chocolate, chopped
  • 2 Tbsp coconut oil*
  • Flaky sea salt, to taste
Instructions
  1. Line a large baking tray with wax paper; set aside.
  2. In a large, heavy bottomed pot over medium heat, heat canola oil. Place three popcorn kernels in the pot. Once kernels have popped, remove from heat and add the rest of the kernels in a thin, even layer. Cover and count to 30 seconds before placing pot back on heat. The popcorn should start popping. Shake the pot to move the kernels around and avoid burning. When popping begins to fade, remove from heat and transfer to a large bowl. This method heats the oil to the right temperature first, then heats the kernels to near-popping temperature so that they pop at the same time, lessening the chance of any kernels burning on the bottom of the pot.
  3. Toss together the popcorn and marshmallows; set aside.
  4. Heat coconut oil and ¾ of the chocolate in the microwave for 30 second increments, stirring after each, until melted. Add in the remaining chocolate and stir until melted.
  5. Drizzle the chocolate over top of the popcorn mixture, stirring as you go, until well coated. Transfer to prepared baking sheet, and sprinkle with sea salt. Refrigerate for 30 minutes until chocolate has fully solidified. Break into chunks.
Notes
*If you don't have coconut oil, don't worry. You don't completely need it, but it will help the chocolate stay firm rather than melting on your fingers as you eat!
Recipe by Port and Fin at https://portandfin.com/chocolate-marshmallow-popcorn-clusters/