bakekrazy

We make and package popcorn at the bakery and we are always looking to create different flavors to add to the line up. This one I think turned out good enough to add to the shelves. It is a take on S’mores. We added graham crackers, mini marshmallows, and milk chocolate to our caramel popcorn. You could make this right at home.

Ingredients:
1 cup of unsalted butter
2 cups brown sugar
1/2 cup corn syrup
3 cups mini marshmallows
1 cup of milk chocolate chips
1 cup of crushed graham crackers
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts fresh popped popcorn

Pre-heat your oven to 250 degrees and locate a candy thermometer.
Place the popped popcorn into a large heat proof bowl that will accommodate 10 quarts (or a large pot). Set into the oven to keep warm. (During the coating process and before adding the marshmallow you may need to move the pan back and forth into the oven to help completely coat the popcorn.)
In a medium saucepan over medium heat melt the butter. Stir in the brown sugar, salt, corn syrup and bring to a boil and stir to dissolve the sugar. Stop stirring and bring the solution to 285 degrees. Remove from the heat and add in the baking soda and vanilla extract, stir allowing the caramel to foam. Pour the hot caramel over the popcorn and stir to completely coat, while still hot and sticky add in the graham crackers and stir to incorporate. Allow to cool slightly then add in half of the marshmallows. After almost completely cooled add in the rest. Break the caramel corn up throughout the process into individual pieces. In a microwave melt the chocolate for 1 – 2 minutes a minute at a time. Lay the popcorn mixture onto two half sheet pans and drizzle with the chocolate. Refrigerate the sheet pan for about 1 hour allowing the chocolate to set up. Break apart and allow to come to room temperature. Store in an air tight container.

Enjoy
Chef Brian Klauss