Ingredients

The following ingredients have 4 Servings
  • 5 Tablespoons popcorn kernels ((to make 10 cups of popped popcorn))
  • 1 Tablespoon vegetable oil
  • 1/2 cup unsalted butter ((1 stick))
  • 10 ounces mini marshmallows
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • purple food gel ((or food coloring))
  • 12 Bugles
  • 12 large candy eyeballs

Instruction

  • Heat the oil and popcorn kernels in a large stock pot over medium heat with a lid on the pot, partially adjar.
  • Cook until the popcorn kernels have popped and minimal popping is happening, approximately 7 minutes.
  • Remove the popcorn from the pot and set aside in a bowl.
  • In the same pot, add the butter and melt over medium heat.
  • Add the marshmallows, salt, and vanilla extra. Stir until the marshmallows are completely melted, approximately 2-3 minutes. Remove from heat.
  • Add purple food gel or food coloring to the marshmallows to make the shade of purple you prefer. Make it a little darker than you want as the white popcorn lightens the color a little.
  • Add the popcorn kernels and mix well into the marshmallow mixture until thoroughly incorporated.
  • Run your hands under water. Grab approximately 3/4 to 1 cup of the popcorn with your hands and press into a ball, like you are making a snowball. When decently round, place on parchment or wax paper to cool and set.
  • Repeat with the remaining popcorn.
  • Take the Bugles and gently press them into the top of the popcorn balls to act as the horns. Place at a slight angle and slightly toward the front face (think unicorn placement) on all popcorn balls.
  • Press the large candy eyes on the front of the face, one eye on each ball.
  • Let sit until no longer sticky, approximately 30 minutes.