Ingredients:

  • 1/4 cup canola oil
  • Heaping 1/3 cup yellow corn kernels (or about 12 cups of popped popcorn)
  • Salt, to taste
  • 2 heaping cups corn flakes
  • 1/2 cup unsalted butter, plus more for greasing the pan
  • 1 (16-ounce) bag mini marshmallows
  • Salt, to taste
  • Rainbow sprinkles, for garnish

Instructions:

  1. In a medium saucepan with a tight-fitting lid, heat canola oil over medium heat.
  2. Add corn kernels in an even layer at the bottom of the pan. Cover with lid slightly ajar.
  3. Allow popcorn to begin popping. When popping slows down significantly (~2 seconds between pops), remove from heat.
  4. Lightly sprinkle with salt and shake into a large bowl.
  5. Lightly grease a large rimmed baking sheet and set aside.
  6. In a small saucepan over low heat, melt butter; add mini marshmallows.
  7. Stir continuously until marshmallows are completely melted and smooth. Remove from heat.
  8. Spread popped popcorn across the greased baking sheet.
  9. Sprinkle corn flakes evenly over the popcorn.
  10. Use a large spoon to gently mix until all pieces are evenly coated.
  11. Generously sprinkle with additional salt and rainbow sprinkles for decoration.
  12. Enjoy Immediately!