Last night, I was again craving something sweet and salty. And after Tuesday’s post about the Salted Caramel Rice Krispie Treats, I have a dangerous amount of Brown Eyed Baker’s Homemade Salted Caramel Sauce left in my fridge. Instead of just eating the caramel with a spoon, I wanted to think of another way to use it…
Salted caramel hot chocolate was the first thing to pop in to my head, but it’s been 100 degrees outside for the last two days… So a hot drink did not sound like a good idea! And I didn’t want to bake up anything that would lead to the oven heating up my apartment for over an hour. So, I decided to make up some popcorn!!
Rocky Road Popcorn is a tasty mixture of homemade caramel corn, fluffy miniature marshmallows, and chocolate covered almonds. The mixture is pretty darn hard to resist and even harder to put down once you’ve started nom’ing on it! 🙂
Click below for the recipe!
Rocky Road Popcorn
Yield: 12 cups
Begin by prepping your caramel. For the caramel, I used the leftover caramel sauce from Tuesday’s post. If you’re looking for the recipe, you can find it here on Brown Eyed Baker’s site. Mine was in the refrigerator, so I took it out right away to let it get to room temperature.
To make the caramel corn, begin by assembling your ingredients.
You are going to need:
- 2 tablespoon canola or vegetable oil
- 1/2 cup of popcorn kernels
- Approximately 2 cups of homemade salted caramel sauce
- 4-5 cups miniature marshmallows
- 3 cups dark chocolate covered almonds (you can also use milk chocolate and any other kind of nut, like peanuts)
You are also going to need:
- A very large pot with a lid (a soup pot works really well for popping the popcorn)
- Wooden spoon
- Cookie sheet
- Aluminum foil
- Wax paper
First, place your soup pot on the stove. Pout in the oil and the popcorn kernels. Shake the pan around to coat the kernels with oil and distribute them around the bottom of the pan. (The pan should be big enough so that the kernels are spread in a single layer along the bottom of the pan.)
Turn the heat on to medium and slide the pot back and forth over the burner. This will help evenly distribute the heat to all of the kernels.
Keep sliding the pot until the first kernel pops, which will take about 3-5 minutes.
Quickly put the lid on the pot, and keep sliding the pot back and forth until the popping slows down and the kernels are all popped. Remove the pot from the heat. Let the popcorn cool slightly in a large bowl.
While the popcorn is cooling, gently heat the caramel sauce in the microwave until it is easily spoon-able. Then pour the caramel sauce over the kernels.
Toss to coat, adding more caramel sauce if necessary.
Line a cookie sheet with aluminum foil and pre-heat your oven to 300° F.
Spread the popcorn on the cookie sheet and bake for about 15-20 minutes, stirring every 5 minutes, until the caramel corn has turned a deep amber color.
Remove the caramel corn from the oven, and spoon it onto a piece of waxed paper to cool.
When completely cooled, put the caramel corn in a large bowl. You may need to break the large pieces up with your hands because some kernels are bound to stick together. Add the marshmallows and chocolate covered almonds to the caramel corn and mix to incorporate.
Feel free to adjust the quantities to your liking. Just remember: it’s always easier to add more than to try to take extra out!
Store the popcorn in a sealed container. It should stay fresh for up to a week at room temperature.
Any questions? Feel free to ask in the comments below! And thanks for reading! 🙂