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2 tablespoons (¼ stick) unsalted butter
3 cups mini marshmallows, divided
4 cups plain popcorn
½ cup lightly salted dry roasted peanuts
½ cup chocolate chips
Ingredients :
ROCKY ROAD POPCORN
1. Line a large baking sheet with baking parchment and set aside. Coat a heatproof
exible spatula and two tablespoons with cooking spray. Set them aside.
2. In a large oven pot, melt the butter over medium heat. As soon as the butter
melts, add 2 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 cup of
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 9 more mounds, using your
hands when the mixture is cool enough to handle. Press each mound rmly
together.
4. Refrigerate Rocky Road Popcorn until rm, 1 to 2 hours. Serve chilled.
5. Rocky Road Popcorn will keep, covered in the refrigerator for 3 days.
Directions :
Makes: 10 3-inch pieces
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