Peanut Butter and Marshmallow Popcorn

Really easy to make, but not quite sure if it is supposed to go hard, or do you just eat it while it's sticky ? Is it supposed to be served in a clump or separate like ordinary popcorn ? I didn't use all the popcorn because there did not appear to be enough mixture to cover 2 pkts. May be why mine is like really sticky toffee ?. Have pressed it into a tray and put it in the fridge. If it goes hard , will just chop it and serve that way.. We'll see.  -  27 Jun 2012

This recipe came out great. I would definitely suggest baking the popcorn on a cookie sheet covered with foil, in a 200 degree oven for approximately 20 minutes to crisp it up a bit. Otherwise it is extremely gooey. Also, I made two batches for a crowd and had better luck on my second batch where I used one bag of popcorn for the amount of sauce the recipe says should be used for 2 bags. I think it was much easier to coat and came out yummier with twice the sauce. Also, I added slightly more peanut butter for the second batch, but I am a peanut butter lover. This recipe would be great to add salted peanuts to.  -  07 Mar 2006  (Review from Allrecipes USA and Canada)

I used all natural fluff instead of the marshmallows. I also used air popped popcorn. It was great right away, but I thought it needed a little crisping in the oven. I threw it in for 15 minutes at 300 and stirred it occasionally. AWESOME! I also sprinkled it with a little kosher salt after it was done. The salty/sweet combination definitely worked for my pregnancy cravings!  -  01 Jun 2008  (Review from Allrecipes USA and Canada)