Ingredients
- 1 tablespoons unsalted butter
- 10 ounces mini marshmallows
- 1/4 cup dried currants or raisins
- 1 teaspoon whole fennel seed
- 1/4 teaspoon cayenne
- 3 cups puffed millet
- 1/4 cup small peanut butter candies
- 1/4 cup chopped candy corns
Preparation
Step 1
1. In a large skillet or shallow saucepot, place the butter and cook over medium heat until frothy.
2. Add the marshmallow and start to melt, pushing and stirring with a rubber spatula so that it doesn’t burn to the bottom of the pan. You can lower the heat slightly if you need to.
3. When the marshmallows are halfway melted, add the fennel seed, cayenne, and dried currants or raisins and stir well so that the spices toast and mix with the marshmallow.
4. Add the millet, small peanut butter candies and chopped candy corn, turn off heat, and stir until all of the millet and candy is mixed and evenly coated in the spiced marshmallow mix.
5. Pour the mixture out into a bowl.
6. Immediately start rolling into very small balls.
7. If you find that the mixture is sticking to your hands too much, you can dampen them slightly with cold water to make the mixture easier to work with.
8. Place the balls in a bowl and serve immediately. They can also be stored in an airtight container for up to 2 days.