Ingredients with Measurements:
- 1/2 cup popcorn kernels
- 1/4 cup unsalted butter
- 1/4 cup light corn syrup
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup mini marshmallows
- 1 cup candy corn
Special Equipment Needed:
- Large pot with lid
- Candy thermometer
- Large mixing bowl
- Wooden spoon
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 250°F and line a baking sheet with parchment paper.
2. In a large pot with a lid, heat the popcorn kernels over medium-high heat until they start to pop. Shake the pot occasionally to prevent burning.
3. Once the popping slows down, remove the pot from heat and pour the popcorn into a large mixing bowl.
4. In the same pot, melt the butter over medium heat. Add the corn syrup, sugar, and salt, stirring until the sugar dissolves.
5. Clip the candy thermometer onto the side of the pot and bring the mixture to a boil. Cook until the thermometer reads 240°F, then remove the pot from heat.
6. Stir in the vanilla extract and mini marshmallows until they are melted and smooth.
7. Pour the marshmallow mixture over the popcorn and stir until the popcorn is evenly coated.
8. Add the candy corn and stir until it is evenly distributed.
9. Spread the popcorn mixture onto the prepared baking sheet and bake for 10-15 minutes, or until the marshmallow coating is set.
10. Remove the baking sheet from the oven and let the popcorn cool completely before breaking it into pieces.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Preheat the oven to 250°F.
Serving size:
This recipe makes about 8 cups of candy corn marshmallow popcorn.
Nutritional information:
Calories per serving: 220
Total fat: 7g
Saturated fat: 4g
Cholesterol: 20mg
Sodium: 220mg
Total carbohydrates: 40g
Dietary fiber: 1g
Total sugars: 29g
Protein: 1g
Substitutions for ingredients:
- You can use microwave popcorn instead of popping your own kernels.
- You can use honey instead of corn syrup.
- You can use brown sugar instead of granulated sugar.
Variations:
- Add chopped nuts or pretzels for a salty crunch.
- Use different types of candy, such as M&Ms or Reese's Pieces.
- Use different flavors of marshmallows, such as strawberry or chocolate.
Tips and Tricks:
- Be careful when making the marshmallow mixture, as it can get very hot.
- Use a wooden spoon to stir the popcorn mixture, as it will prevent the marshmallow from sticking to a metal spoon.
- Store the popcorn in an airtight container to keep it fresh.
Storage Instructions:
Store the candy corn marshmallow popcorn in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the popcorn, spread it out on a baking sheet and bake at 250°F for 5-10 minutes, or until the marshmallow coating is melted.
Presentation Ideas:
Serve the candy corn marshmallow popcorn in a large bowl or in individual paper cones.
Garnishes:
Sprinkle extra candy corn on top of the popcorn for a festive touch.
Pairings:
Serve the popcorn with hot chocolate or apple cider for a cozy fall treat.
Suggested Side Dishes:
This popcorn makes a great snack on its own, but you could also serve it with a cheese plate or fruit platter.
Troubleshooting Advice:
- If the marshmallow mixture is too thick, add a splash of milk to thin it out.
- If the popcorn is too sticky, let it cool completely before breaking it into pieces.
Food Safety Advice:
- Use a candy thermometer to ensure that the marshmallow mixture reaches the correct temperature.
- Store the popcorn in an airtight container to prevent moisture from getting in.
Food History:
Candy corn has been a popular Halloween candy since the late 1800s. Marshmallows were originally made from the root of the marshmallow plant, but today they are made from sugar, corn syrup, and gelatin.
Flavor Profiles:
This candy corn marshmallow popcorn is sweet and crunchy, with a hint of saltiness from the popcorn.
Serving Suggestions:
Serve this popcorn as a snack at a Halloween party or movie night.
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