Ingredients
The following ingredients have 4 Servings
- 1 cup popcorn kernels
- 2 Tablespoons coconut oil
- 3 Tbsp. vegan butter (or Ghee if dairy is ok)
- 4 cups of mini marshmallows
- 1/2 cup of sunflower kernels
- Sprinkles (optional for decorating)
Instruction
- Combine coconut oil and three corn kernels in a large pot. Cover and cook on medium-high heat until the kernels pop. When they pop, remove your pot from the heat and take out the 3 popped kernels. Then add 1 cup of fresh kernels to the oil and cover. Let it sit for 30 seconds off the heat. Then add your pot back to the heat and cook on medium-high for about 2-3 minutes for the kernels to pop. Remove from heat after 2 minutes to insure they don't burn. They will keep popping.
- In a large bowl, combine 7 cups of popcorn and sunflower kernels. Set aside.
- In a large saucepan melt butter over low heat. Add marshmallows and stir until melted. Remove from heat.
- Pour melted marshmallows over popcorn mixture and stir until completely blended. Let cool. Once cooled, form into round balls.
- Using a muffin pan, line with baking cups. Place each popcorn ball in a baking cup. Sprinkle with hearts or extra seeds.
