We’re almost to the end of January, which means there’s still SO MUCH MORE WINTER. If you’re reading this, there’s a pretty good chance you’re dealing with snow right now, and all you want to do is order some carryout, cuddle up with a blanket, and Netflix and, um, relax.
No Netflix session is complete without popcorn, and on nights like these, you deserve to have the most decadent form of popcorn ever created: s’mores popcorn. Yep, that’s totally a real thing thanks to Valerie Bertinelli, who published this recipe in her cookbook Valerie’s Home Cooking. And yes,it’s as good as it sounds.
Just make sure you fight the urge to eat it right away and let it cool for about an hour, when the chocolate solidifies over the popcorn. It’s much better that way.
*Recipe courtesy of The Food Channel.
- 10 cups popped and salted popcorn
- 1 cup miniature marshmallows
- 1 cup lightly crushed graham crackers (about 5 rectangles)
- 3/4 cup semisweet chocolate chips
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter
- 1/4 cup packed light brown sugar
- 1/4 cup light corn syrup
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 Preheat the oven to 250°F, then line two large rimmed baking sheets with parchment paper or silicone baking mats.
- 2 Toss together the popcorn, marshmallows, graham crackers and chocolate chips in a large bowl.
- 3 Combine the granulated sugar, butter, brown sugar and corn syrup in a medium saucepan. Bring to a boil over medium-high, stirring until the butter melts and the ingredients are completely combined.
- 4 Continue to boil, without stirring, until a candy thermometer inserted in the mixture registers 245°F (firm ball stage), about 4 minutes.
- 5 Remove the sugar mixture from the heat, and stir in the salt and baking soda.
- 6 Gradually pour the sugar mixture over the popcorn mixture, stirring gently with a heatproof spatula until the popcorn is evenly coated.
- 7 Spread evenly onto the prepared baking sheets.
- 8 Bake until the sugar mixture is melted and evenly incorporated, about 20 minutes, stirring gently after 10 minutes. Remove from the oven, and place in a cool, dry place until the chocolate is firm, about 1 hour.