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Nutrition Facts
Serving Size 79 g
(Approx. 12 Servings)
Amount Per Serving
Calories 330 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 65 mg 3%
Total Carbohydrate 55 g 18%
Dietary Fiber 1 g 4%
Sugars 39 g
Protein 3 g
Vitamin A 2% Iron 2%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Witch Hats
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
12  People


Recipe makes 12 Servings

1 3 second spray, non-stick cooking spray
1/4 cup(s) unsalted butter
10 1/2 Oz miniature marshmallows
6 1/2 cup(s) popcorn
1 1/2 cup(s) Hill Country Fare Candy Corn
1 cup(s) dry roasted peanuts
12 chocolate crunchy ice cream cones
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Spray large baking sheet and spoon with non-stick cooking spray and set aside.
Place butter in large, microwave safe bowl and heat in microwave on high for 30 seconds.
Add marshmallows and stir to coat with butter.
Heat mixture in microwave on high for 1 minute and 15 seconds. Remove from microwave and stir until smooth.
Add prepared popcorn, 1 1/2 cups candy corn and peanuts to marshmallow mixture.
Coat hands with nonstick cooking spray.
Mold 1 cup of popcorn mixture with hands into a teardrop shape, then press a cone onto the pointed end (to help secure the ice cream cone "hat") and place on a plate.
Cool completely and wrap in plastic wrap until ready to serve.



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