Heavenly Hash Popcorn
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Popcorn and mini marshmallows coated in warm melted chocolate and toasted pecans, then chilled until set. Break it into clusters to serve or share.
Ingredients
- 1/4 cup butter
- 1 cup chocolate chips
- 1 cup toasted pecans
- 6 cups popped corn
- 4 cups miniature marshmallows
Equipment
- mixing bowl
- saucepan
- baking sheet
Directions
- Butter a cookie sheet or rimmed baking sheet.
- In a heavy saucepan over moderate heat, melt the butter, chocolate chips, and pecans together, stirring often.
- Put the popcorn and marshmallows in a large bowl, pour the warm chocolate mixture over the top, and stir until coated.
- Spread on the buttered sheet and refrigerate until set, then break into clusters or scoop into servings.
Notes
Airtight in the refrigerator up to 4 days, or freeze up to 1 month; layer with wax paper to prevent sticking.
Nutrition
Serving: 58g | Calories: 279kcal | Carbohydrates: 32g | Protein: 2.7g | Fat: 18g | Saturated Fat: 6.6g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 55mg | Potassium: 124mg | Fiber: 2.8g | Sugar: 21g | Vitamin A: 157IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 10 servings; chocolate chips counted as semisweet chocolate, popped corn counted as air-popped popcorn. Brands and portions vary, so use it only as an approximation.