Yes, ailovebaking is blogging about a sweet treat that requires no baking! I am giving Henrietta a rest. Even she needs a rest from me! Who’s Henrietta? You know . . . my beloved oven–I know, I know I give my appliances names. Call me weird or whatever you want to call me, but at 12 midnight who else can I talk to when I’m hallucinating, I mean baking. And for those who know me you know someone close to my heart who was named Henrietta. I miss her dearly and I wish I had been old enough to learn from her that special banana bread recipe.
Along with these Kabocha Pumpkin Bites for my daughter’s Fall Carnival Bake Sale, I also made Kettle Corn Pops. Once again, I found this idea from Foodgawker. It was from another awesome blog that I am soooo enjoying, Sugar Derby. Melissa’s blog posts are very informative with helpful photos for each step, as seen here for her popcorn pops. These were just the perfect treat for my daughter’s carnival. I wanted to make these as healthy as possible and bought most of the ingredients from Whole Foods with the exception of the mini marshmallows and candy corn (which I picked up something called Indian Corn made with chocolate at the tip).
Here are the ingredients:
Mini Marshmallows: 2 Bags
Butter: 1 1/2 Sticks
Indian Candy Corn: 1 Bag
Pumpkin Seeds: 1 Bag
Dried Cranberries: 1 Bag
365 Everyday Value Organic Kettle Corn Sweet & Salty: 3 Bags
5 oz Dixie Cups: 30-35 Cups
Long Lollipop Sticks: 30-35 Sticks
Mix the candy corn, pumpkin seeds, dried cranberries, and kettle corn in a big bowl. Set aside. In a large pot, melt butter and marshmallows until melted completely and then pour mixture over the kettle corn mixture and mix thoroughly. The process is exactly like making rice crispy treats.
Next, fill each cup with the mixture and firmly press down into the cup. Place a lollipop stick 3/4 of the way down in the center of each pop. Because I was in a rush to get these done the day of the carnival, I asked my ai family for help. Filling each cup can get your hands very messy so if you can form an assembly line and have someone fill the cups and another person to place the lollipop stick, it will go by much faster and your sticks will not have marshmallow goop on them.
Place the pops in the fridge for at least an hour to set. Once out of the fridge, peel the cups from the kettle corn pop. It really is that simple! I made an ingredients label for each pop and tied a decorative festive orange bow (for the bakesale I wrapped them individually in those pre-cut cello treat bags).
One of my helpers, well he really didn’t help more like bossed me around, begged and begged for a sample. How could I resist that smile?
Tagged: cranberries, fall carnival, indian candy corn, kettle corn, kettle corn pops, pumpkin seeds
Oh my! These look so yummy I think they will be perfect for Halloween too. Thanks for sharing and congrats for that beautiful helper
Thanks! That helper of mine can be a very bossy helper at times : )
These look scrumptious! This Friday is one of my grandson’s birthday and I wanted to send something healthier than cupcakes to share with his class. I was wrecking my brains to think of something healthy and something I know the kids would eat…I think this would be perfect!!! Thank you for sharing! BTW..I too wish I watched and learned my grandma’s banana bread recipe, I can never get it just the way she did, no matter how many recipes I tried…it must have been that special love they put into it!
Oh good I am glad to share these easy kid friendly recipes! Yes banana bread is one that requires a really good recipe. I am still trying to get it right, but like you said it is that special love they put into it : )
hahaha…you always have a sense of humor while blogging–i love it!!
Thanks Thip–it must be due to the late hour of writing and baking. I guess staying up late has its advantages : )