The squishy mallows will bring a different textural effect to the popcorn party, but it’s your party. If you would rather use regular mini marshmallows here, that’s totally fine too. If you want to make it 50 percent popcorn and 50 percent marshmallows, no one can stop you! I suggest adding 1 cup to the hot cocoa popcorn, but if you want to add more marshmallows, I am fully in favor of this. (Yes, I own a 16-ounce bag from, but there are less-committed sizes out there too.) You can find them through various retailers online. The slight crunch of the marshmallow bits paired with the crispy cocoa-coated popcorn bits is a truly stellar textural match, in my humble recipe developer opinion.Īnd for that reason, I highly recommend grabbing yourself a bag of marshmallow bits for this recipe. Marshmallow bits–the extra-small, chewy-crunchy kind you might find in packets of cocoa mix or in kid-marketed cereals of yore. Finally, I gild the lily with marshmallow bits.Again, we’re keeping it addictively light. The result is a little bit of sugary crunch with each bite. I use my kettle corn method for coating each popcorn kernel with a thin and crispy sugar coating, to which the hot cocoa blend adheres.This keeps things light and snacky rather than heavy and dessert-like. Instead of coating the popped corn with a melted chocolate drizzle, I made a powdered hot cocoa blend.
Why am I so in love with my specific version of hot cocoa popcorn? It’s a combination of factors: It’s just sweet enough, crunchy enough, and elegant enough to feel super special for the holidays–and will give me something to look forward to in the winter months to come.
Hot cocoa popcorn is my latest snack meal obsession.
MARSHMALLOW BITS FOR HOT CHOCOLATE FULL
I love curling up with a bowl of popcorn whenever I don’t feel like eating a full dinner. I love curling up with a mug of hot cocoa in the winter.
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