4 tbsp (½ stick) unsalted butter
6 cups mini marshmallows, divided
8 cups plain popcorn
1 cup lightly salted dry roasted peanuts
1 cup chocolate chips
Rocky Road
POPCORN
Directions:
1. Line a large baking sheet with baking parchment and set aside. Coat a heatproof
2. In a large oven pot, melt the butter over medium heat. As soon as the butter melts,
add 4 cups marshmallows. When the marshmallows are almost melted, take the pot
off the heat. Add the popcorn and mix to coat it thoroughly. Add the peanuts and
mix to distribute them evenly. Mix in the remaining 2 cups marshmallows. When the
mixture has cooled slightly but is still pliable, mix in the chocolate chips.
3. Using the two spoons, scoop up enough popcorn mixture to make a 3-inch mound
on the lined baking sheet. Repeat, making 19 more mound, using your hands when
4.
5. Rocky Road Popcorn will keep, covered in the refrigerator for 3 days.
Ingredients:
Makes 20 3-inch pieces
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