I am still flitting around New York City, but I’ve got great news for you…
If there’s anything that’s going to get you over Hump Day, it’s this popcorn, courtesy of Rachel Cooks. Rachel is a great blogger, and so kind…I think you’ll just love her!
So, once you’ve stopped licking the screen, jump on over to her site where she’s giving away a copy of my book…
All good things today, folks!
I’m so thrilled to be filling in for Susan today. I’m Rachel from Rachel Cooks. My blog is all about approachable, family friendly meals (they’ll work great if you’re just cooking for one or two, too!). If you follow my blog for even a short amount of time, you’ll quickly learn that I’m a little obsessed with popcorn. Okay, a lot obsessed. I’m kind of plain-jane in that I prefer it with butter and salt only, but I do love experimenting with new flavor combinations like this S’mores Popcorn. I’ve done peanut butter popcorn (with honey!), peppermint crunch popcorn, Kahlua and espresso bean popcorn, and rum spiked popcorn. Oh and cool ranch popcorn — like the Doritos! Once I polish off this S’mores popcorn, I think I’ll be giving Susan’s Biscotti Caramel Popcorn Mix a try — it sounds amazing!
When Susan approached me to make a s’mores inspired recipe, my mind immediately went to popcorn, obviously. This recipe comes together quickly and is sweet, crunchy and super satisfying. The contrast of the crunchy popcorn and graham cracker cereal with the soft, fluffy marshmallows is perfect. It’s all held together by smooth melted milk chocolate. I went with milk chocolate because that’s the traditional campfire choice when making a s’mores so I felt it was a perfect fit here. But if milk chocolate isn’t your thing…semisweet or dark would be fantastic here too. You really can’t go wrong when you’re pouring chocolate all over something. Enjoy!
prep time: 20 minutes
makes 10+ cups
- 1/2 cup unpopped popcorn kernels
- 2 cups graham cracker cereal (such as Golden Grahams)
- 2 cups mini marshmallows
- 2 cups milk chocolate chips
1. Use an air popper to pop popcorn. Remove any unpopped or partially popped kernels and spread out whats left on two large rimmed baking sheets.
2. Sprinkle graham cracker cereal and marshmallows over the popped popcorn. 3. Melt chocolate (I do it in 30 second intervals using the microwave, being careful not to overheat. A double boiler would work great too.). Drizzle melted chocolate over popcorn mixture. Gently shake pans to make sure chocolate adheres to everything. Let chocolate harden before storing in an airtight container. Best enjoyed within a couple of days.
Note: I use Mushroom Popcorn Kernels for this popcorn because it pops up really full and round. Regular popcorn (white or yellow) would also work fine.
(Every recipe I share on my site is followed by “Verdict, Husband’s take, Changes I would make, and Difficulty” to give you a little more information about the recipe, I’ll do the same here!)
Verdict: Love this popcorn! It’s pulling up close behind my good ol’ favorite butter/salt combo. Husband’s take: He ate more than I did! He loved it. Changes I would make: None are necessary. Difficulty: Very easy. I’d love for you to stop by Rachel Cooks and say hi some time (or come and enter to win a copy of Susan’s book)! You can also find me on Twitter, Facebook, Google+, Pinterest, and Instagram. Or you can subscribe to my emails and never miss a recipe! Thanks for having me, Susan! And thanks for inspiring me to create this popcorn. I hope you’re having a blast on your tour!
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