The perfect sweet-salty snack, this small-batch Snickers popcorn is coated with a quick nougat, caramel, roasted peanuts, and finished with a hearty milk chocolate drizzle. Perfect for holiday hangs or when you need a little treat.
Equipment
- Mixing Bowls
- Spatulas
- Small pot
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- Parchment Paper
Ingredients
- 5 cups popped salted popcorn approx. 3 tbsp of kernels
- ½ cup marshmallow fluff
- 3 tbsp creamy peanut butter
- 3 tbsp sugar
- 1½ tbsp heavy cream room temp
- 1 tsp butter lightly softened
- ⅛ tsp flaky sea salt plus more for topping
- 2 tbsp roasted peanuts chopped
- ¾ cup milk chocolate chips
- ½ tbsp canola oil
Instructions
- Line a sheet pan with parchment paper
- In a large bowl, add your popcorn
- Combine the marshmallow fluff and peanut butter in a small bowl and microwave for 10 seconds, stir, and return to the microwave for another 5-10 seconds. You want it to be melted enough to pour over the popcorn easily, but not hot
- Add your fluff to the bowl with your popcorn, and use your hands or a big spoon to gently toss a few times until coated
- Make caramel by melting the sugar in a small pot over medium-low heat, stirring regularly until completely melted (it will be browned once melted). Immediately remove from the heat and add in the room temp heavy cream and lightly softened butter (make sure it’s not cold, or it will seize the caramel). Whisk in the salt until combined
- Allow your caramel to cool for just a minute, so it’s pourable but not hot, before drizzling it over your popcorn. Immediately toss to coat
- Pour your popcorn onto your lined baking pan, keeping it together so it’ll set together. Sprinkle with chopped peanuts
- Place your milk chocolate and oil in a bowl and microwave for 30 seconds, stir, then return to the microwave and stir every 10 seconds until fully melted
- Drizzle your melted chocolate even over the popcorn and sprinkle with a little extra flaky sea salt
- Leave at room temperature for 2-3 hours to allow the chocolate to harden
- Break up lightly with your hands and enjoy!
Notes
*3 tbsp of popcorn kernels should make roughly 5 cups of popcorn. Make sure your popcorn is fully cooled before making this recipe. Otherwise, it will likely get soggy
*To pop your own popcorn, add a few tablespoons of oil to the bottom of a large pot over medium heat. The oil should cover the bottom of the pan, but it doesn’t need to be deep. Add your popcorn kernels and put on a lid. Once you hear a few pops, hold the lid and shake the pan every once in a while to get all the kernels that need to pop to the bottom. When you only hear a pop or two every 3-4 seconds, turn off the heat and add your popcorn to a bowl to cool
*If the caramel seizes when you add the heavy cream, place your pot back over low heat and stir until it loosens back up
