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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SUPPER CLUB PICK
My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an