Mini Indian Corn Treats

It’s officially those first days of November when Thanksgiving is imminent but we blissfully think it’s quite a ways off yet. The holiday celebrations are coming fast! This year we are not hosting Thanksgiving dinner but traveling out of state. So I won’t be making the turkey, salads or pies or anything for the actual Thanksgiving meal, but I’ll for sure be on the treat committee. I’m thinking fudge, cookies and maybe these adorable, festive mini Indian Corn treats.

Mini Indian Corn Treats

Making these super cute mini Indian Corn Treats is quite quick and easy.

You just need popcorn, butter, marshmallows, a little brown sugar, Sixlets candy, and corn husks. You can find these at most grocery stores. Check the ethnic food aisles.

In a saucepan over medium heat, melt butter and brown sugar together. Stir for about 3-4 minutes until sugar is dissolved. Add marshmallows to saucepan and stir until melted about 2 minutes.

Immediately add popcorn and mix it together.

Add Sixlet candies and gently mix.

To shape the corn shape it may help to rub a little butter on your hands to prevent the mixture from sticking to your hands. Shape a small amount, about a palm-full of popcorn mixture, with your hands to shape into a corn cob shape. Set popcorn cobs on a parchment-lined cookie sheet. Continue until all mixture is gone.

Let cool, about 10 minutes. Lay a corn cob shape near the top of a corn husk, slightly wrap and twist the bottom. Tie with twine or string. Ta-da! Fun little treats for your Thanksgiving celebrations.
Print the recipe below. Have a very Happy Thanksgiving!

Mini Indian Corn Treats

Ingredients

12 cups popcorn, popped
½ cup – 1 cup Sixlets candy
10 corn husks (usually can find at any local grocery store)
½ stick unsalted butter
¼ cup brown sugar
10 oz bag of mini marshmallows
twine or string

Instructions

Pop 12 cups of popcorn. May use microwave popcorn.
In a saucepan over medium heat, melt butter and brown sugar together. Stir for about 3-4 minutes until sugar is dissolved.
Add marshmallows to a saucepan and stir until melted about 2 minutes.
Immediately add popcorn and mix it together.
Add Sixlet candies and gently mix.
Rub a little butter on your hands to prevent mixture from sticking to your hands when you shape the corn.
Use about a palm-full of popcorn to shape a mini cob of corn.
Set popcorn cobs on a parchment-lined cookie sheet. Continue until all the mixture is gone.
Let cool, about 10 minutes.
Lay one cob shape towards the top of a corn husk, slightly wrap and twist the bottom. Tie with twine or string.
Makes 10-12 Mini Indian Corns.