This stovetop recipe adds popcorn to the original campfire version of s'mores and turns the familiar snack into an easy, portable treat.
Note: Kids can form the popcorn s'mores into balls using plastic sandwich bags as gloves.
Ingredients
- 1 cup light brown sugar, firmly packed
- 1/2 cup butter
- 1/2 cup corn syrup
- 1/2 teaspoon baking soda
- 10 cups freshly popped popcorn, cooled (do not use air-popped popcorn, as the kernels are too delicate for the hot syrup)
- 1 (10 1/2-ounce) package mini marshmallows
- 2 cups mini graham cookies (we used Teddy Grahams)
- 1 cup chocolate chips
Instructions
- Combine the brown sugar, butter, and corn syrup in a medium saucepan and cook over high heat for 5 minutes (this mixture gets very hot). Remove from the heat and stir in the baking soda.
- Combine the popcorn and the marshmallows in a large metal or heat-resistant glass bowl (not plastic; the heat could damage it). Drizzle the sugar mixture over the popcorn, then gently stir in the graham cracker cookies and chocolate chips.
- Let the mixture set until cool enough to handle, then using buttered plastic sandwich bags on your hands, form the mixture into golf-ball-sized balls. Store in an airtight container. Makes about 30.
