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Indian Corn on a Stick




Source of Recipe


Jana Church


Recipe Introduction


Origins Unkown


List of Ingredients




3/4 cup cf margarine
60 large marshmallows
3 quarts popped popcorn
1/4 cup peanuts (or other coarsely chopped nuts)
1/4 cup shredded coconut (sulfite free)
1 cup chopped dried fruits (cranberries, apricots, pineapple, apples,
raisins, etc.) also sulfite free


Recipe



Melt margarine and marshmallows over low heat. Pour over popped popcorn and stir in nuts, coconut, and dried fruits.

When cool enough to handle, butter hands and mold popcorn mixture into ear of corn shapes approximately 6 inches long.

Place on a greased cookie sheet or waxed paper to set.

Immediately while marshmallow is still sticky, place a few
pieces of nuts, and dried fruits on the shape to resemble colorful kernels of corn.

Insert a skewer or a wooden stick or dowel in the end of
each.

Let cool.

When marshmallow is set, wrap with cellophane and tie with raffia bow if desired.

Makes approximately 6-7 servings.