Did you know you can buy 1 pound bags of dehydrated marshmallows (a.k.a. Lucky Charms) on Amazon for $10? Maybe you're thinking, who would want to do that? And the answer for that is me. I bought them. I knew it would be awesome to use them but didn't know what to do with them. I could use them to top cakes and donuts, but I wanted to incorporate them into something different. I'd been seeing different recipes for birthday cake popcorn floating around the internet and all of a sudden it clicked and I knew I could throw these marshmallows in it to make it even better.
I didn't think I would like this popcorn as much as I do. It's really intense. Very sugary and vanilla-y, but also strangely addictive. I found myself not being able to walk past it without grabbing a piece. And this recipe makes the popcorn from kernels on the stovetop, because it's honestly the most fun thing to do. Watching the kernels pop in a pot makes me giddy. It just seems like magic or something!
Lucky Charms Popcorn
Yields 6 cups of popcorn
Adapted from this recipe.
1/2 cup of coconut oil, separated into two 1/4 cups
2/3 cup of popcorn kernels
1 teaspoon salt
1 1/2 cups white chocolate chips
1–1 1/2 cups boxed white cake mix
1/2 cup Lucky Charms marshmallows
1/4 cup sprinkles
Make your popcorn: Add 1/4 cup of coconut oil to a large pot with a lid and add three kernels to pot. Cover and cook on medium high heat until the kernels pop. Remove them from the oil, add the rest of the kernels, cover, and remove from heat for a minute. Put back on heat and cook until the popping starts to slow down. Turn off heat, sprinkle with salt, and remove lid. I found this walkthrough really helpful.
Make your topping: In a medium heatproof bowl, melt white chocolate chips in the microwave in 30 second increments, stirring in between, until fully melted. Stir in 1/4 cup of coconut oil, then add 1 cup of the boxed cake mix. Add up to another half a cup if desired.
In a large bowl, add half of the popcorn and half of the melted white chocolate/cake mixture and stir until well incorporated. I used my hands for this process. Once mixed, spread out on a baking sheet lined with parchment paper. Sprinkle with half of the marshmallows and sprinkles. Repeat with the remaining popcorn and white chocolate/cake mixture and spread it out overtop the previous batch on the baking sheet. Add remaining marshmallows and sprinkles and let harden. I left mine out overnight with some loose plastic wrap over top. Enjoy or store in an air tight container.