Homemade Funfetti Marshmallow Popcorn Treats
Crisp, buttery popcorn coated in gooey marshmallow and studded with rainbow sprinkles. The texture stays right for days. The birthday party treat that actually works.
Equipment
- Large Pot
- Rimmed baking sheet
- Parchment Paper
- Large Mixing Bowl
- Rubber Spatula
- Microwave
Ingredients
- 10 cups freshly popped popcorn (about 1/2 cup kernels)
- 10 oz standard marshmallows (full-size)
- 4 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1/2 cup rainbow jimmies, divided
- 4 oz white chocolate, chopped
- Flaky salt (to taste)
Instructions
- Prep: Preheat your oven to 300°F. Line a rimmed baking sheet with parchment paper.
- Step 1: Pop and dry the popcorn: Pop your kernels however you normally do. Spread the popped popcorn in an even layer on the prepared baking sheet. Bake for 5 minutes. This drives off the moisture.
- Step 2: Melt the marshmallow: While the popcorn bakes, melt the butter in a large pot over medium heat. Add the marshmallows. Stir constantly until completely smooth and no white streaks remain. Remove from heat immediately. Stir in the vanilla.
- Step 3: Combine quickly: Dump the warm popcorn into the pot with the marshmallow. Add 1/3 cup of the jimmies. Fold gently with the rubber spatula until everything is evenly coated. Work fast — the marshmallow starts setting the second it's off the heat.
- Step 4: Press gently: Turn the mixture out onto the parchment-lined baking sheet. Press it into an even layer. Use a light hand — you should still see some airy gaps between the clusters.
- Step 5: Drizzle and finish: Melt the white chocolate in the microwave in 20-second bursts. Drizzle it over the top with a fork. Immediately scatter the remaining 1/3 cup jimmies and a generous pinch of flaky salt.
- Step 6: Set and break: Let it set at room temperature for about 30 minutes, or about 15 minutes in the fridge. Once firm, break it into irregular clusters or cut into tidy squares.
Notes
Use jimmies, not nonpareils — the round ones bleed color. Oven-drying the popcorn is essential to prevent sogginess. Store in an airtight container at room temperature for up to 5 days, or freeze for 3 months. If they lose crispness, reheat in a 300°F oven for 3-5 minutes. The flaky salt is not optional — it balances the sweetness.