Popcorn Smores Recipes

S'MORE POPCORN

Steps:

• Heat oven to 250°F. In 13x9- or 15x10-inch pan, toss popcorn and cereal; set aside.
• In large saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup and salt. Heat to boiling; boil 5 minutes without stirring. Remove from heat; stir in baking soda and vanilla (be careful; mixture will foam). Pour over popcorn mixture; stir until well coated.
• Bake uncovered 40 minutes, stirring every 10 minutes.
• Sprinkle marshmallows over popcorn mixture. Broil 2 to 3 minutes or until marshmallows start to turn golden brown. Sprinkle chocolate chips over top and stir (mixture will be a bit gooey). Cool completely.

S'MORES POPCORN

Steps:

• Preheat the oven to 250 degrees F. Line 2 baking sheets with silicone baking mats or wax paper.
• Place the popcorn, marshmallows, chocolate chips and graham crackers in a large bowl; do not combine yet.
• Combine the butter, granulated sugar, brown sugar and corn syrup in a medium saucepan fitted with a candy thermometer. Bring to a boil over medium-high heat, stirring until the butter is melted and the ingredients are completely combined, about 5 minutes.
• Continue to boil the sugar, no longer stirring, until it reaches the firm-ball stage, 245 degrees F, 5 to 7 minutes. Remove the sugar from the heat and add the salt and baking soda.
• Spray a rubber spatula with cooking spray. Immediately pour the sugar over the popcorn mixture and, using the greased spatula, carefully fold all the ingredients together. Spread the mixture evenly over the prepared baking sheets and bake until lightly browned and crispy and the chocolate and marshmallows are fully melted, about 20 minutes. Remove from the oven and let cool at least 1 hour in a cool dry place until the chocolate sets.

S'MORES POPCORN

Steps:

• Heat a large saucepan over high heat for 3 minutes. Add the oil and the popcorn kernels, and cover the pan with a lid. Cook, shaking the pan frequently, until you begin to hear popping. Cook on high for 1 minute more, then lower the heat to medium and continue cooking, shaking the pan, until the popping begins to slow down.
• Turn off the heat and pour the popcorn into a large bowl. Toss with the melted butter, salt and graham cracker crumbs. Add the marshmallows and toss again. Spread the mixture out on a parchment-lined baking sheet and drizzle with the chocolate. Toss gently to incorporate. Set aside until the chocolate hardens, about 1 hour. Store in an airtight container.