Ingredients
Scale
- 1 stick unsalted butter
- 1 bag (10 ounces) marshmallows
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 bag Lesser Evil popcorn
- 2 tablespoons neutral oil
- ⅓ cup semi-sweet chocolate chips
- Flaky sea salt
Instructions
- Line a baking sheet with parchment paper and set aside.
- Brown butter in a large pot over medium heat, stirring occasionally, until butter is foamy and brown bits have formed at the bottom of the pot, about 5-8 minutes.
- Turn heat to low, add marshmallows to butter, and stir constantly with a rubber spatula until melted.
- Turn heat off, add vanilla extract and salt to the marshmallow mixture, and mix to combine. Add half of the popcorn at a time, mixing in between to coat.
- Grease hands with oil to form popcorn balls. Press popcorn together firmly but don’t compact them too hard. Place popcorn balls on the lined baking sheet. To make the balls perfectly round, wrap each one tightly with plastic wrap and let cool. (This part is optional but helps with the shape.)
- Add chocolate chips to a small bowl and melt in the microwave in 20-second intervals, mixing in between each until fully melted.
- Unwrap popcorn balls and place on a lined baking sheet. Dip a fork in the melted chocolate and drizzle chocolate over each popcorn ball. Add a sprinkle of flaky sea salt before chocolate sets. Once chocolate sets serve immediately or store in an airtight container.