Ingredients
Scale
For the Marshmallow Coating:
- 1 stick of unsalted butter
- 1 cup light brown sugar
- 2 tablespoons light corn syrup
- 12 large marshmallows
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
For the Mix:
- 8 cups popped popcorn (I use and ADORE this air popper)
- 2 cups mini pretzels
- 2 cups cereal of choice (I used Cinnamon Toast Crunch)
- 1 cup salted nuts of choice, lightly chopped (I used macadamia nuts)
- 1 cup mini marshmallows
- 1 cup chocolate chips
- 1 cup M&M candies
- ½ cup jellybeans
- 1 tablespoon rainbow sprinkles
Instructions
For the Marshmallow Coating:
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar and corn syrup and cook, stirring constantly, until melted and combined, about 2 minutes. Add the marshmallows and stir until completely melted. Remove the pan from the heat and stir in the vanilla and salt.
For the Mix:
- In a large bowl, toss together the popcorn, pretzels, cereal, and nuts. Spread the mixture out in an even layer on two large baking sheets lined with parchment paper.
- Carefully pour the marshmallow coating over the mixture, coating it as evenly as possible. Gently toss with a spatula until everything is evenly coated.
- Once the mixture has mostly cooled, add the marshmallows, chocolate chips, and candies. Sprinkle everything with sprinkles and toss to coat.
- Store the snack mix in an airtight container for up to a week. It should stay soft and slightly gooey.