The Perfect After-School Snack or Midnight Munchie

For a variation on this recipe, use dried cranberries instead of raisins.


What You Need

2 tbsp. vegan butter
1 bag (10 ounces) mini vegan marshmallows
12 cups plain, unsalted popped popcorn, (from 2/3 cup kernels)
1/2 cup unsalted peanuts
1/2 cup raisins

How to Make It

In a medium nonstick saucepan, melt 2 tbsp. butter over low heat. Add the bag of mini marshmallows; cook, stirring, until melted, 10 to 12 minutes. In a large bowl, combine the popcorn, unsalted peanuts, and raisins, being careful not to mix in any un-popped kernels.

Pour melted marshmallows over popcorn mixture, and fold to combine. You will need to work quickly since the sugar in the marshmallows hardens as it cools. Rub a little butter into your hands to prevent sticking, and gently form 12 balls, each about 2 1/2 inches across; place on waxed paper. Let set until cool and firm, about 10 minutes.

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Carolyn Scott-Hamilton, Recipe Editor

An avid traveler and crusader for health nuts around the world, Carolyn Scott-Hamilton is the executive producer, creator, host and writer of The Healthy Voyager web series & radio show, site, blog, brand and social network. Visit Healthyvoyager.com.

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