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∙ 26 ∙
2 tbsp (¼ stick) unsalted butter
3 cups mini marshmallows, divided
4 cups plain popcorn
½ cup lightly salted dry roasted peanuts
½ cup chocolate chips
Rocky Road
POPCORN
Directions:
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.
Ingredients:
Makes 10 3-inch pieces
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