This treat is a twist on the original rice crispie treats I made a while back.Instead of using popped rice, I opted for popped corn for a change in texture and taste.
It was a risk, but one that was well worth it.
This is one of those things that appears to be more suitable for children, but is secretly just as coveted by adults!
1/2 cup popcorn kernels
2 Tbsp oil
7 Tbsp (90g) butter
To pop the corn, you pour the oil in a large pot, let it get hot, then place popcorn kernels in the bottom and cover with a lid. Then you wait for the magic to happen. Swish the pot around from time to time to keep things from burning and do not go too hot. You want a medium heat or you’ll scorch it.
Remove the popcorn and set aside. You should have 10 to 12 cups popcorn.
In the same pot, melt the butter and marshmallow together.
Remove from heat and stir in the popcorn until covered in the marshmallow.
Pout the mixture in a buttered dish and press down with your hands or the back of a spoon.
Refrigerate for an hour or two before attempting to cut it into squares.