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Dessert
2 - 4 servings
10 minutes
20 minutes
Chef Tom Fraker
3/4 cup uncooked popcorn
1 tablespoon canola oil
11 oz. marshmallows
2 (3 ounces) packages dried tart cherries, cranberries, blueberries, strawberries or combination.
1 cup semi-sweet chocolate chips
In a large pot, add the oil and the popcorn. Cover and heat over a high flame shaking as the corn pops. When the popping almost stops, remove from the heat. Place in a large bowl and set aside to cool.
In a sauce pan, melt the butter and marshmallows stirring constantly.
In a large bowl, mix together the popcorn, dried fruit and chocolate chips. Add the melted mixture and stir to combine. Form the mixture into medium sized balls and place on a cookie sheet lined with parchment paper to dry.
For easier handling and formation, grease your hands with butter.
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