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Rocky road popcorn

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Rocky road popcorn with marshmallows, almonds and chocolate!

Did you know Wednesday was National Popcorn Day?

It's true! And to celebrate, I made some popcorn. Rocky road popcorn!

I'd been wanting to make some sort of Moose Munch-Poppycock-esque treat for a while now — popcorn coated with a lighter glaze than your traditional caramel and studded with other yummy treats.

While looking around for a recipe for popcorn glaze, I ran across a post in Yahoo! Answers asking for the same thing. One person responded with a recipe for a glaze made with marshmallows.

I LOVE marshmallows!

So I knew this recipe was going to be a good one. And it didn't take me long for me to realize that a sure-fire way to make marshmallow popcorn even more tasty would be to add MORE marshmallows, plus chocolate and almonds — the classic rocky road combo.

(For guidance on the chocolaty part, I turned to Larissa's post for chocolate-covered caramel corn.)

This recipe isn't difficult at all, but it is a little bit time-consuming — particularly if you pop your corn the old-fashioned way, which is what I did. But when you end up with a huge bowl of crunchy sugar-coated goodness, I think you'll agree it was time well spent.

Unpopped popcorn!Popped popcorn!What's rocky road without marshmallows?
Here's the popcorn after being coated with the marshmallow mixture.Chocolate chips!Popcorn coated with melted chocolate and marshmallows.

Recipe: Rocky road popcorn

Adapted from recipes by "Mouse Potato" and foodchannel.com

  • ½ cup popping corn, popped
  • 1 to 2 cups almonds (depending on how much you like them)
  • 1 cup sugar
  • 1 stick butter
  • ¼ cup light corn syrup
  • ¼ teaspoon salt
  • 2½ cups miniature marshmallows, divided
  • ¼ teaspoon vanilla
  • 2 cups semisweet chocolate chips
  1. Preheat oven to 250˚F. Spread popped popcorn on a greased baking sheet, and sprinkle with the almonds.
  2. In a large heavy saucepan over medium heat, combine the sugar, butter, corn syrup and salt, and stir constantly until the mixture begins to boil.
  3. Stop stirring and let the mixture boil for 2 minutes. Remove from heat.
  4. Add 1½ cups of the marshmallows and stir until melted. Stir in vanilla. Pour marshmallow mixture over popcorn mixture; stir until well coated.
  5. Bake popcorn and nuts for 1 hour, stirring every 15 minutes. Remove popcorn from oven and let cool.
  6. Put chocolate chips into a large heatproof bowl set over, but not touching, a pot of simmering water, and stir until melted.
  7. Add a few scoops of popcorn and nuts to the bowl of melted chocolate, and stir until coated. Then add a couple more scoops, and stir some more. Repeat until about half the batch of popcorn is coated in chocolate.
  8. Pluck the popcorn pieces from the chocolate with tongs and spread them out on a baking sheet lined with wax paper. Sprinkle the remaining 1 cup of marshmallows over the chocolate-coated popcorn, and let cool.
  9. When the chocolate has hardened, mix the chocolate-marshmallow-coated popcorn with the rest of the candied popcorn in a large bowl for serving. Store in an airtight container.

Rocky road popcorn with marshmallows, almonds and chocolate!


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