by Dabblings
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forester_lady's Testing Notes:
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Expand8 cups freshly popped popcorn; no salt (I popped 1/3 cup of kernals) Ask a question about this ingredient
1 1/2 cup unsalted almonds; chopped Ask a question about this ingredient
3/4 cups sugar Ask a question about this ingredient
1/4 cup light corn syrup Ask a question about this ingredient
1/4 cup cocoa powder Ask a question about this ingredient
1 tablespoon instant espresso powder Ask a question about this ingredient
1 teaspoon cinnamon Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1/8-1/4 teaspoon cayenne pepper Ask a question about this ingredient
1/2 cup butter Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
2 cups mini marshmallows Ask a question about this ingredient
Preheat the oven to 250 degrees. Oil two 10x14 baking dishes.
Ask a question about this stepPlace popcorn and chopped almonds into a large bowl and set them aside. In a medium saucepan combine the sugar, corn syrup, cocoa powder, instant espresso powder, cinnamon, salt, cayenne pepper, and butter. Bring the mixture to a boil over medium-high heat. Boil for two minutes, until the sugar is melted. Stir in the vanilla, then pour the mixture over the popcorn and almonds. Mix it up until everything is evenly coated. Spread the popcorn into the prepared pans.
Ask a question about this stepBake in the oven for 30 minutes, stirring every 10 minutes.
Ask a question about this stepRemove from the oven and mix in the mini marshmallows. Allow to come to room temperature. Break it into small clumps, and store in an airtight container.
Ask a question about this stepI know, it happened to me this afternoon, too. Oh well.
Oh how clever you are!
One word: awesome!
Nozlee is the Assistant Editor of Food52.
WOW, this is great, I have a rocky road recipe, need to try this one. Saved it!