Halloween Popcorn Treats

  • Vegetable cooking spray
  • 3 tbsp vegetable oil
  • 50g popcorn kernels
  • 45g butter
  • 1 tsp pure vanilla essence
  • 340g mini marshmallows
  • 3 (7 1/2cm) chocolate chip cookies, crumbled
  • 50g chopped salted almonds
  • 75g orange and black chocolate sweets (such as M&Ms)
Spray the inside of a large mixing bowl with vegetable cooking spray, and lightly spray a baking sheet. Set aside.

In a 3 litre (or larger), heavy-bottomed pan, heat the oil and popcorn over medium-high heat. Cover the pan and shake gently. Cook until all the kernels have popped, about 3 mins. Place the popcorn in the prepared bowl.

In a medium saucepan, heat the butter over low heat. Add the vanilla essence and marshmallows. Stir constantly until the marshmallows have melted and the mixture is smooth, about 5 mins.

Pour the melted marshmallow mixture over the popcorn. Using a spatula sprayed with cooking spray, stir until the popcorn is coated. Spread the mixture over the prepared baking sheet. Sprinkle with the chocolate bar pieces, cookies, almonds and sweets.

Using a spatula, gently press the toppings into the popcorn. Allow the mixture to dry for 1 hour.

Break into 5cm pieces and store airtight in a plastic container.

Serving Suggestion: Place in small plastic bags and tie with coloured ribbon for a pretty gift.

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