Ingredients with Measurements:
- 1/2 cup popcorn kernels
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup corn syrup
- 1/4 cup cocoa powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup mini marshmallows
- 1/2 cup chopped almonds
- 1/2 cup chocolate chips
Special equipment needed:
- Large pot with lid
- Wooden spoon
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Pop the popcorn kernels in a large pot with a lid over medium-high heat. Shake the pot occasionally until the popping slows down. Remove from heat and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the brown sugar, corn syrup, cocoa powder, and salt. Stir until the mixture is smooth and the sugar has dissolved.
4. Remove the saucepan from heat and stir in the vanilla extract.
5. Pour the chocolate mixture over the popcorn and stir until the popcorn is evenly coated.
6. Spread the popcorn mixture onto a baking sheet lined with parchment paper.
7. Sprinkle the mini marshmallows, chopped almonds, and chocolate chips over the popcorn.
8. Bake the popcorn in the preheated oven for 5-7 minutes, or until the marshmallows are golden brown and the chocolate chips are melted.
9. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories per serving: 450
Total fat: 28g
Saturated fat: 13g
Cholesterol: 45mg
Sodium: 300mg
Total carbohydrates: 50g
Dietary fiber: 4g
Total sugars: 34g
Protein: 6g
Substitutions for ingredients:
- Instead of mini marshmallows, you can use regular-sized marshmallows cut into small pieces.
- Instead of chopped almonds, you can use other nuts like peanuts or pecans.
- Instead of chocolate chips, you can use chopped chocolate bars.
Variations:
- Add dried fruit like raisins or cranberries for a fruity twist.
- Use white chocolate chips instead of regular chocolate chips for a different flavor.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Make sure to stir the popcorn mixture well to ensure that all the popcorn is coated with the chocolate mixture.
- Use a spatula to spread the popcorn mixture onto the baking sheet to ensure an even layer.
- Let the popcorn cool for a few minutes before serving to prevent burns from the hot melted marshmallows.
Storage instructions:
Store the Rocky Road Popcorn in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the popcorn, spread it onto a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, or until the marshmallows are melted and the popcorn is heated through.
Presentation ideas:
Serve the Rocky Road Popcorn in a large bowl or in individual bowls or cups.
Garnishes:
Garnish with a sprinkle of sea salt or cocoa powder for added flavor.
Pairings:
Serve the Rocky Road Popcorn with a cold glass of milk or a hot cup of cocoa.
Suggested side dishes:
Serve the Rocky Road Popcorn as a snack or dessert on its own.
Troubleshooting advice:
- If the popcorn mixture is too sticky, add more popcorn to the mixture to balance it out.
- If the marshmallows are not melting, place the baking sheet under the broiler for a few seconds until they are golden brown.
Food safety advice:
Make sure to use fresh popcorn kernels and check for any unpopped kernels before serving to prevent choking hazards.
Food history:
Rocky Road is a popular ice cream flavor that originated in the United States in the late 19th century. The combination of chocolate, marshmallows, and nuts has since been used in various desserts, including this Rocky Road Popcorn recipe.
Flavor profiles:
This Rocky Road Popcorn recipe is sweet, chocolatey, and nutty with a hint of saltiness.
Serving suggestions:
Serve the Rocky Road Popcorn as a snack or dessert at parties or movie nights.
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Taste: Sweet, Chocolatey, Salty, Crunchy