Ingredients
Scale
- 3 cups freshly popped popcorn (approximately 1/2 cup kernels)
- 1 cup small marshmallows
- 1/4 cup unsalted butter
- 1/4 cup white sugar
- 1/4 teaspoon sea salt
- 2 tablespoons furikake seasoning
- 1/2 teaspoon pure vanilla extract
- 1/4 cup chopped mixed nuts (optional)
Instructions
- Begin by popping the popcorn and placing it in a large mixing bowl.
- Sprinkle the furikake seasoning over the popcorn and toss gently to ensure an even coating.
- In a saucepan, melt the butter over medium heat.
- Once melted, add the mini marshmallows, sugar, and salt. Stir continuously until the mixture becomes smooth and the marshmallows are completely melted.
- Take the saucepan off the heat and mix in the vanilla extract.
- Carefully pour the sticky mixture over the seasoned popcorn, stirring well to coat every piece thoroughly.
- If using nuts, fold them in at this stage.
- Grease a 9×9-inch baking dish and transfer the popcorn mixture into it.
- Use a spatula or your hands (moistened for ease) to press the mixture down firmly, creating a compact layer.
- Let it cool for about 30 minutes to set before slicing into squares.
Notes
- For a more intense flavor, consider adding more furikake seasoning.
- Ensure the mixture is pressed down firmly for better structure.
- Store leftovers in an airtight container to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg