Description
This festive snack combines fluffy white popcorn with a sweet, pink candy coating made from marshmallow fluff and food coloring. It offers a delightful contrast between the salty crunch of the kernels and the chewy, sugary exterior.
Ingredients
Scale
- 8 cups popped plain popcorn ((about 1/2 cup unpopped kernels))
- 1 cup marshmallow fluff
- 1 tablespoon unsalted butter
- 1/4 teaspoon red food coloring gel
- 1/4 teaspoon white food coloring gel
- 1/2 cup crushed candy canes or red sprinkles
- 1 cup heavy whipping cream
- 1/2 cup unsalted butter ((softened))
- 4 cups powdered sugar ((plus extra for dusting))
- 1 teaspoon pure peppermint extract
- 1/2 teaspoon vanilla extract
- 12 ounces semi-sweet or dark chocolate chips
- 1 tablespoon shortening
- 12 ounces milk chocolate or semi-sweet chocolate chips
- 1 cup pecan halves ((roughly chopped))
- 1/4 cup white chocolate chips
- 1/4 teaspoon sea salt
- 8 ounces semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/2 teaspoon peppermint extract
- 1/2 cup candy canes ((crushed into fine crumbs))
- 1 tablespoon unsalted butter
Instructions
- Pour 8 cups popped plain popcorn into a large mixing bowl; in a small saucepan over low heat, combine 1 cup marshmallow fluff and 1 tablespoon unsalted butter, stirring continuously until smooth and fully melted (2-3 minutes); remove from heat, divide mixture in half, add 1/4 teaspoon red food coloring to one half and 1/4 teaspoon white food coloring to the other, stir until evenly distributed; drizzle colored mixtures over popcorn in alternating sections and gently toss until coated; spread onto parchment-lined baking sheet and immediately sprinkle with 1/2 cup crushed candy canes or red sprinkles while sticky; allow to cool completely at room temperature until coating hardens, then break into clusters.
- In a medium saucepan, heat 1 cup heavy whipping cream over medium heat until simmering, remove from heat and pour over 1/2 cup softened unsalted butter, whisk until melted and smooth; gradually sift in 4 cups powdered sugar, beating on low speed until combined, mix in 1 teaspoon peppermint extract and 1/2 teaspoon vanilla extract; cover and refrigerate for at least 2 hours until firm; scoop chilled mixture into 1-inch balls, roll between palms, place on parchment-lined baking sheet, and freeze for 15 minutes; melt 12 ounces semi-sweet or dark chocolate chips and 1 tablespoon shortening in double boiler or microwave in 30-second intervals until smooth; dip frozen mint balls into chocolate using a fork, allowing excess to drip off; return to parchment paper and refrigerate for 20-30 minutes until chocolate is completely set.
- Line a baking sheet with parchment paper; melt 12 ounces milk chocolate or semi-sweet chocolate chips in microwave-safe bowl in 30-second intervals, stirring between each interval, until smooth; add 1 cup roughly chopped pecan halves and 1/4 teaspoon sea salt to melted chocolate, stir gently until nuts are evenly coated; drop spoonfuls of mixture onto prepared baking sheet, spacing about 2 inches apart, shape into rough clusters with back of spoon; if using 1/4 cup white chocolate chips, melt separately and drizzle thin lines over clusters; place baking sheet in refrigerator for 15-20 minutes until chocolate is firm, then transfer to storage container.
- Place 8 ounces semi-sweet chocolate chips in a heatproof bowl; heat 1/2 cup heavy cream in a small saucepan until simmering, pour immediately over chocolate and let sit for 2 minutes; stir gently from center outward until smooth, stir in 1 tablespoon unsalted butter and 1/2 teaspoon peppermint extract until incorporated; cover with plastic wrap and refrigerate for 3-4 hours until ganache is firm enough to hold its shape; scoop ganache into 1-teaspoon balls using melon baller or small spoon, roll firmly between palms to smooth surface; place 1/2 cup crushed candy cane crumbs in shallow dish, roll each truffle ball in crumbs until fully coated; arrange finished truffles on serving platter and refrigerate until ready to serve.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Store in an airtight container at room temperature for up to three days to prevent sogginess.