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The Most AMAZING S'mores Popcorn!

Sarah Nolan
This popcorn is so addictive!
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Equipment

  • Candy Thermometer

Ingredients
  

  • 10 cups store-bought popcorn This equals an entire bag of popcorn
  • 2 cups mini marshmallows
  • 1 cup milk chocolate chunks The original recipe calls for semi-sweet chocolate chips
  • 1 1/2 cups lightly crushed graham crackers
  • 1 stick or 1/2 cup salted butter The original recipe calls for unsalted butter, but I didn't have any. I cut back on the salt by half a teaspoon.
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup corn syrup light or golden will work
  • 1/2 teaspoon kosher salt If using unsalted butter, increase salt to 1 teaspoon
  • 1/2 teaspoon baking soda
  • Cooking oil spray to coat a spatula for stirring mixture

Instructions
 

  • Preheat oven to 250 degrees F. Line a rimmed baking sheet with parchment paper or silpat mat.
  • Place the popcorn, marshmallows, chocolate chunks and crushed graham crackers in a large bowl; do not combine yet.
  • Combine the butter, granulated sugar, brown sugar and corn syrup in a medium saucepan fitted with a candy thermometer. Bring to a boil over medium-high heat, stirring until the butter is melted and the ingredients are completely combined, about 5 minutes.
  • Continue to boil the sugar, no longer stirring, until it reaches the firm-ball* stage, 245 degrees F. Remove the sugar from the heat and add the salt and baking soda**.
  • Spray a rubber spatula with cooking spray. Immediately pour the sugar over the popcorn mixture and, using the greased spatula, carefully fold all the ingredients together.
  • Spread the mixture evenly over the prepared baking sheet and bake until lightly browned and crispy and the chocolate and marshmallows are fully melted, about 20 minutes.
  • Remove from the oven and let cool at least 20 minutes before eating. Allow the popcorn to sit for about an hour, so that it can set up completely before covering it to store.

Notes

*Firm-ball is a setting on your candy thermometer.  Getting to this stage will happen fairly quickly. Trust your thermometer and once it gets to 245 degrees F, remove it off the heat, even if you don't think it's gone far enough. 
**Have your salt and baking soda measured out together in a small bowl so that you can add them quickly to your sugar.