- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 25 mins
- Makes
- 16 squares
Ingredients
- 1/4 cup
- butter
- 60 mL
- 5 cups
- mini marshmallows
- 1.25 L
- 1 tsp
- vanilla extract
- 5 mL
- 6 cups
- Panache Caramel Popcorn with Almonds and Cashews
- 1.5 L
- 1 cup
- Compliments Dark Chocolate Covered Almonds, coarsely chopped
- 250 mL
Directions
Step 1
Line an 8-in. (20-cm) square baking pan with parchment paper.
Step 2
Melt butter in large saucepan over low heat. Add marshmallows; stir frequently until completely melted. Stir in vanilla. Remove from heat. Cool slightly, 2 to 3 min. (If the mixture is too hot, the popped popcorn will deflate.)
Step 3
Working quickly, stir popcorn into marshmallow mixture until coated; fold in chocolate almonds. Scrape into prepared pan. With slightly dampened hands or buttered spatula, press popcorn mixture evenly in pan. Cool completely at room temperature. Cut into 16 squares.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1 square):
- Calories:
- 200
- Fat:
- 10 g
- Saturated Fat:
- 5 g
- Carbs:
- 26 g
- Fibre:
- 2 g
- Sugar:
- 17 g
- Cholesterol:
- 10 mg
- Protein:
- 2 g
- Sodium:
- 90 mg