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- 1.5 scoops of fresh hot air popcorn kernels (about 75 grams)
- 1.5 tablespoons vegetable oil
- 5 cups marshmallows
- 2 tablespoons butter
- 2 cups mini red and blue M&Ms
- 2 cups white chocolate chips
- Red food coloring gel
- Blue food coloring gel
- Prepare popcorn: Lift the kettle lid all the way to the top to adhere to the magnet and carefully pour kernels and oil into the popping kettle. CAUTION: Lid may be HOT! Lower the kettle lid.
- Carefully close the door on the main unit and Switch ON the main power at the side.
- Popcorn starts popping out through the lid of the popping kettle. Switch OFF when popping is complete (when there is no more popping sound from the kettle).
- It is suggested to lift the kettle lid before pulling the switch to release popcorn. This will avoid incidence of which the lid spins with force and damage the unit. CAUTION: Kettle will be HOT!
- This recipe should yield about 12 cups of popcorn. Once fully popped, add popcorn to a large mixing bowl.
- Prepare popcorn balls: In a large microwave safe bowl, add in the marshmallows and 1 tablespoon of butter. Microwave in 45 second increments, stirring in between, until the marshmallows are fully melted.
- Slowly add in the popcorn to the marshmallow mixture. For ideal mixing, use a silicone spatula.
- Rub the remaining tablespoon of butter on a large tray and on your hands to avoid the popcorn balls from sticking. Start forming the balls to your preferred size (1.5 inch diameter makes approximately 12-16 balls).
- Prepare toppings: Spilt the white chocolate chips into two microwave safe mugs. Microwave them in 30 second increments, stirring in between, until the chocolate begins to melt.
- Remove from microwave and add a pea-sized amount of red food coloring gel to one mug, and blue to the other. Mix well.
- Drizzle the popcorn balls with both red and blue chocolate sauces and sprinkle mini M&Ms overtop.
- Place in the fridge for 10 minutes, or until the chocolate hardens.
- Enjoy!
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- 1.5 scoops of fresh hot air popcorn kernels (about 75 grams)
- 1.5 tablespoons vegetable oil
- 5 cups marshmallows
- 2 tablespoons butter
- 2 cups mini red and blue M&Ms
- 2 cups white chocolate chips
- Red food coloring gel
- Blue food coloring gel
- Prepare popcorn: Lift the kettle lid all the way to the top to adhere to the magnet and carefully pour kernels and oil into the popping kettle. CAUTION: Lid may be HOT! Lower the kettle lid.
- Carefully close the door on the main unit and Switch ON the main power at the side.
- Popcorn starts popping out through the lid of the popping kettle. Switch OFF when popping is complete (when there is no more popping sound from the kettle).
- It is suggested to lift the kettle lid before pulling the switch to release popcorn. This will avoid incidence of which the lid spins with force and damage the unit. CAUTION: Kettle will be HOT!
- This recipe should yield about 12 cups of popcorn. Once fully popped, add popcorn to a large mixing bowl.
- Prepare popcorn balls: In a large microwave safe bowl, add in the marshmallows and 1 tablespoon of butter. Microwave in 45 second increments, stirring in between, until the marshmallows are fully melted.
- Slowly add in the popcorn to the marshmallow mixture. For ideal mixing, use a silicone spatula.
- Rub the remaining tablespoon of butter on a large tray and on your hands to avoid the popcorn balls from sticking. Start forming the balls to your preferred size (1.5 inch diameter makes approximately 12-16 balls).
- Prepare toppings: Spilt the white chocolate chips into two microwave safe mugs. Microwave them in 30 second increments, stirring in between, until the chocolate begins to melt.
- Remove from microwave and add a pea-sized amount of red food coloring gel to one mug, and blue to the other. Mix well.
- Drizzle the popcorn balls with both red and blue chocolate sauces and sprinkle mini M&Ms overtop.
- Place in the fridge for 10 minutes, or until the chocolate hardens.
- Enjoy!
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