Try this caramel corn popcorn tossed with chocolate, marshmallows and peanuts. It’s like Crack Jack meets Rocky Road. Ever crave a snack that’s both salty and sweet? Crunchy and chewy? Why not have it all with this gourmet popcorn recipe? The stick-to-your-teeth yumminess is the perfect combination of these classic flavor.
10-12 cups popped popcorn (approx ½ cup kernels)
14-oz bag of wrapped caramels
3 tablespoons water
2 tablespoons butter
16-oz jar of lightly salted peanuts
10.5-oz bag of mini marshmallows
11.5-oz bag of milk chocolate chips
Prepping the Popcorn
Using an air popper, pop 1 batch (approx. 1/2 cup of kernels) of popcorn into a large mixing bowl. Protect your teeth and remove any unpopped kernels before adding in peanuts.
Cooking the Caramel
Melt unwrapped caramels, butter and water in medium sauce pan over low heat until combined. Pour over popcorn and peanuts. Toss to coat. You can also melt in a microwave safe bowl in 30 second increments until caramel just begins to bubble.
Baking the Popcorn Mix
Toss to Coat and Spread in Pan
Spread popcorn mixture onto two greased cookie sheets and bake at 300 degrees for 10-12 minutes, stirring once during baking. For chewier caramel, shorten baking time to 8 minutes. For Cracker Jack-like popcorn, cook full 12 minutes. Remove from oven and cool on pan.
Rocky Road! Adding the Marshmallows and Chocolate
Drizzle with chocolate
Once cooled, break popcorn into smaller pieces and return to a clean, large mixing bowl. Add marshmallows, toss and spread a single layer on cookie sheet. Melt chocolate chips in microwave-safe bowl until smooth. Drizzle chocolate over popcorn and marshmallows, covering each piece with a thin line of chocolate. Let cool again until chocolate is set.
Store popcorn in an air-tight container or package in cellophane bags for gifting. Each pan makes 6 4-oz servings, total of 12 servings, approximately $1 per serving.