Easy S'mores Popcorn Pops
Easy S'mores Popcorn Pops are a fun treat for any time of the year. Makes 36 pops
Ingredients
- ⅔ C unpopped popcorn
- 2 tablespoon coconut oil* Not necessary if using an air popper
- 4 tablespoon butter
- 1 ½ c marshmallow fluff**
- 1 cup chocolate chips
- 1 teaspoon sunflower oil
- 2- 3 sheets of graham crackers crumbled fine
For the Marshmallow Fluff
- 2 egg whites
- ¼ teaspoon cream of tartar
- ½ c organic sugar plus 1 tbsp
- ½ cup honey
- ¼ c water
- Small pinch salt
- ½ teaspoon vanilla extract
Instructions
- Pop the popcorn using either an air popper (*no oil needed if using) a popcorn maker or in a pan on the stovetop. Remove to a bowl and shake a little to get the unpopped kernels to the bottom of the bowl. Scoop out the popcorn to another bowl and shake again trying to get rid of all the kernels. Set aside
For the Marshmallow Fluff (You can use store bought, if so skip this step)
- In a bowl of a stand mixer combine the egg whites and cream of tartar. Use the whisk attachment and whip until soft peaks have formed. Add in the 1 tablespoon of sugar and whip again until starting to form stiff peaks. Stop the mixer and scrape the sides down.
- In a saucepan on the stove combine the remaining sugar, honey, pinch of salt and water. Stir over medium heat and clip on a candy or deep fry thermometer. Bring to a boil and watch for the temp to reach 240 deg F and no greater. As soon as it is about to reach 240 deg F start the mixer back up to medium and then slowly pour the syrup in once it reaches 240 deg. Once it’s all mixed in raise the mixer speed back up to high and whip for about 5-6 min, until the bowl has reached room temp, or is cool to the touch. Add in the vanilla extract and whip again, stopping the mixer to scrape down the sides as necessary. Measure 1 ½ cups and save the remaining for another time.
To make the popcorn balls
- In a large pot, such as a stock pot or dutch oven melt the butter and the marshmallow cream, stirring until smooth. Add in the popped popcorn and stir gently to coat the pocorn well. If you feel there isn’t enough marshmallow coating or it isn’t sticky enough you can always add in more of the marshmallow cream
- Form into balls about the size of a small lime and put a small candy stick or small bamboo appetizer skewer into the center. Let firm up at least 4 hours. You can speed this process up by chilling in the fridge or freezer.
- Melt the chocolate chops with the oil in a bowl and stir until smooth. Drizzle over the popcorn pops and then immediately sprinkle the graham cracker crumbs. Chill again until ready to serve.