Smores Popcorn Balls Recipe 455

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S'MORES POPCORN



S'mores Popcorn image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h

Yield 12 cups

Number Of Ingredients 11

10 cups store-bought popped popcorn
1 1/2 cups mini marshmallows
1 cup semisweet chocolate chips
1 1/2 cups lightly crushed graham crackers
1 stick (8 tablespoons) unsalted butter
3/4 cup granulated sugar
1/4 cup light brown sugar
1/4 cup light corn syrup
1 teaspoon kosher salt
1/2 teaspoon baking soda
Vegetable oil cooking spray, for coating the spatula

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



S'mores Popcorn image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h25m

Yield 14 cups

Number Of Ingredients 7

2 tablespoons vegetable oil
1/2 cup popcorn kernels
2 tablespoons butter, melted
1/2 teaspoon salt
5 graham crackers, processed to fine crumbs (about 1/2 cup)
1 cup mini marshmallows
1/2 cup bittersweet chocolate chips, melted

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.

S'MORES POPCORN SNACK MIX



S'mores Popcorn Snack Mix image

This easy s'mores-flavored snack is perfect for a family movie night!

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 35m

Yield 20

Number Of Ingredients 4

5 cups popped white popcorn (from 6-oz bag)
8 Nature Valley™ oats 'n honey crunchy granola bars (4 pouches from 8.94-oz box), broken into pieces
2 cups miniature marshmallows
1 1/2 cups semisweet chocolate chips (9 oz)

Steps:

  • Line 2 large rimmed pans with cooking parchment paper. Divide popcorn, granola bar pieces and marshmallows between pans. Spread evenly.
  • In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute; stir. Heat another 15 to 30 seconds on High; stir until smooth and fully melted. Spoon and drizzle melted chocolate evenly over popcorn mixture.
  • Refrigerate mixture on pans 20 to 30 minutes or until chocolate is set. Break into pieces; toss to combine.

Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 12 g, TransFat 0 g

S'MORES POPCORN BALLS RECIPE - (4.5/5)



S'mores Popcorn Balls Recipe - (4.5/5) image

Provided by á-174535

Number Of Ingredients 11

Cooking spray
1 cup mini marshmallows
1/3 cup confectioners' sugar
2 tablespoons light corn syrup
1 tablespoon unsalted butter
1 tablespoon unsweetened cocoa powder (not Dutch process)
Kosher salt
1 teaspoon pure vanilla extract
5 cups salted popcorn (not buttered)
1/2 cup broken salted pretzels
3 graham crackers, broken into bite-sized pieces

Steps:

  • Lightly coat a baking sheet and a rubber spatula with cooking spray. Cook 1/2 cup of the marshmallows, the sugar, corn syrup, butter, cocoa powder, 1 tablespoon water and 1/4 teaspoon salt in a large pot over medium heat, stirring constantly with a rubber spatula, until the mixture melts completely, 3 to 5 minutes. Remove the pot from the heat, and stir in the vanilla. Add the popcorn, pretzels, graham crackers and the remaining 1/2 cup marshmallows, and stir with the rubber spatula until completely combined. Coat the inside of a 1-cup dry measuring cup with cooking spray. Scoop up a heaping cup of the popcorn mixture, and unmold it onto the prepared baking sheet. Repeat for a total of 6 mounds on the baking sheet. Spray your hands generously with the cooking spray. Press each mound firmly with both hands to form a tight popcorn ball. Let them sit at room temperature for 20 minutes to fully set. Store in airtight containers for up to 2 days (time may vary depending on humidity levels). Notes: Use a 1/2-cup dry measuring cup to make 12 smaller balls.

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