Snacks Stovetop Desserts campfire movie-night sweet-salty easy party

S'mores Popcorn

Name: S'mores Popcorn
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10 servings
Cuisine: American
Ingredients: 0.5 cup Popcorn kernels; 2 tbsp Vegetable oil (or light olive oil) for popping; 0.5 tsp Smoked sea salt (or fine sea salt); 6 sheets Graham crackers (whole); 3 tbsp Unsalted butter; 3 cups Mini marshmallows; 1 tsp Vanilla extract; 1.5 cups Milk chocolate chips

S'mores popcorn combines smoky, chocolate and marshmallow notes and appears frequently in trending popcorn roundups for campfire-style snacks. This easy stovetop version coats freshly-popped corn with a warm marshmallow glaze, melty chocolate and crunchy graham crumbs for a portable, movie-night treat.

0.0(0 reviews)

Prep: 10m · Cook: 10m · Total20 mins

DifficultyEasy

Serves10

AuthorJake

Ingredient Spotlight

Smoked sea salt (or fine sea salt)

Smoked sea salt is sea salt that’s been dried and exposed to wood smoke (applewood, hickory, etc.) so it carries a pronounced smoky aroma and flavor without adding heat. It’s used as a finishing salt in many Western cuisines to lend a grilled or campfire note to dishes. The taste is salty with woody, smoky overtones and a noticeable aroma. You can find it at larger supermarkets, specialty food stores, or online; good substitutes are regular sea/fleur de sel combined with a light dusting of smoked paprika or a few drops of liquid smoke (use sparingly), or smoked kosher salt if available.

Jake's note

"This recipe shines at movie nights, backyard bonfires or anytime you want an elevated snack with a campfire vibe. The smoked sea salt gives the popcorn that subtle smoky edge while the marshmallow-chocolate-graham trio keeps it unmistakably s'mores."

S'mores Popcorn

S'mores popcorn takes the two-note nostalgia of a campfire s'more—soft, sweet marshmallow and melty chocolate—then scatters it across a landscape of warm, crunchy popcorn and toasted graham crumbs. This stovetop version leans on quick, efficient techniques: mini marshmallows melt into a glossy glaze that drapes each kernel, milk chocolate chips soften and cling without turning the whole batch into a chocolate puddle, and a dusting of coarse graham cracker gives you that signature crumbly bite. A pinch of smoked sea salt, halved between the popcorn and the final sprinkle, lifts the sweetness and echoes that campfire char without needing a flame.

It’s an indulgent, portable snack built for movie nights, casual parties, or when you want a playful dessert that people can munch from a bowl. The method is forgiving—no tempering or precise timing—so it’s ideal for home cooks who want big flavor with minimal fuss. Small decisions in this version (using a wide pan for even coating, reserving coarse graham crumbs, and working while the glaze is warm) are what keep the texture lively: crisp popcorn, stretchy-silky marshmallow, melty pockets of chocolate and crunchy crumbs in every bite.

Plan your timing

Enter your target meal time:

6:37 pm–6:40 pm→Pop the corn on the stovetop

6:40 pm–6:43 pm→Crush the graham crackers

6:43 pm–6:46 pm→Make the marshmallow glaze

6:46 pm–6:49 pm→Coat the popcorn

6:49 pm–6:52 pm→Add chocolate and graham crumbs

6:52 pm–6:55 pm→Cool, break apart and serve

Ingredients

Yield

Instructions

Pop the corn on the stovetop

Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add three test kernels, cover and wait until they pop; then add the remaining kernels in an even layer, cover and gently shake the pot occasionally until popping slows to 1–2 seconds between pops (about 3–4 minutes). Remove from heat, transfer the popcorn to a very large bowl and sprinkle with half the smoked sea salt, tossing to distribute.

For this step

0.5 cupPopcorn kernels
2 tbspVegetable oil (or light olive oil) for popping
0.5 tspSmoked sea salt (or fine sea salt)

Crush the graham crackers

Place the graham crackers in a zip-top bag and crush with a rolling pin or pulse briefly in a food processor until you have coarse crumbs. Reserve about 1 1/2 cups worth of crumbs (you'll use them in step 5) and set aside.

For this step

6 sheetsGraham crackers (whole)

Make the marshmallow glaze

In a wide saucepan over low heat, melt the butter until foaming, then add the mini marshmallows. Stir constantly until the marshmallows are fully melted and glossy, about 2–3 minutes; remove from heat and stir in the vanilla. Work while warm — the glaze should be pourable but not scorching hot.

For this step

3 tbspUnsalted butter
3 cupsMini marshmallows
1 tspVanilla extract

Coat the popcorn

Pour the warm marshmallow glaze evenly over the popped corn and use a heatproof spatula (or two) to fold and coat the popcorn thoroughly. Work quickly so the coating spreads before it sets; you can wear oven mitts and use a silicone spatula to prevent sticking.

Add chocolate and graham crumbs

While the coated popcorn is still warm, sprinkle the milk chocolate chips and reserved graham cracker crumbs over the top and fold gently to combine — the chips will soften and cling to the marshmallow coating without fully melting. Taste and sprinkle the remaining smoked sea salt if you want a stronger smoky-salty contrast.

For this step

1.5 cupsMilk chocolate chips

Cool, break apart and serve

Spread the mixture onto a parchment-lined baking sheet in an even layer and let cool for 8–12 minutes so the coating firms up. Once set, break into clusters and serve; this recipe yields roughly 12 cups of s'mores popcorn and serves about 6 (about 2 cups per person).

Tips from the kitchen

Use a wide pan

Melting marshmallows in a wide, shallow saucepan gives a larger surface area so the glaze stays pourable and cools more slowly for easier coating.

Work while warm

Coat the popcorn as soon as the glaze is glossy and pourable; waiting lets it set and makes even distribution difficult.

Reserve coarse crumbs

Keep the graham cracker crumbs coarse and reserve some to toss in at the end so you retain crunchy contrast instead of turning everything into dust.

Prevent sticking

Use a silicone spatula and lightly oil your hands or wear oven mitts when folding—marshmallow glaze is sticky but manageable when you move quickly.

Temper the salt

Split the smoked sea salt, adding half to the popcorn initially and the rest after combining; it gives a layered savory lift without overwhelming the sweet.

Variations & substitutions

Gluten-free graham swap

Use certified gluten-free graham crackers or crushed gluten-free digestive biscuits to keep the texture and flavor while accommodating a gluten-free diet.

Vegan version

Substitute vegan butter, vegan mini marshmallows, and dairy-free chocolate chips; choose a neutral oil for popping so no dairy contact sneaks in.

Dark-chocolate & sea salt

Swap milk chips for chopped 60–70% dark chocolate and finish with flaky sea salt instead of smoked salt for a more sophisticated, less sweet profile.

Nutty crunch boost

Stir in 1/2 cup toasted chopped almonds, pecans, or salted peanuts with the graham crumbs for extra crunch and savory balance.

Storage & make-ahead

Store cooled s'mores popcorn in an airtight container at room temperature for up to 2–3 days; humidity is the enemy, so keep it sealed and away from steam. For longer storage, freeze in a zipper bag for up to a month and thaw at room temperature before serving. To re-crisp slightly, spread on a baking sheet and warm in a 250°F (120°C) oven for 5–7 minutes.

What to serve with it

Serve in individual paper cones or shallow bowls so people can grab clusters without crushing them; the clusters look great on a large platter for casual grazing. Pair with cold milk, iced coffee, or a smoky porter/IPA to echo the smoked salt note, and offer a small bowl of extra graham crumbs and flaky salt for people who want to customize.

Frequently asked questions

Can I use large marshmallows instead of minis?

Yes — chop large marshmallows into smaller pieces so they melt more quickly and evenly, or increase melt time slightly while stirring to achieve a glossy glaze.

Why did my popcorn go soggy?

Sogginess usually comes from excess heat or moisture: work quickly so the warm glaze doesn’t steam the popcorn, avoid overcrowding when spreading to cool, and store airtight once cooled to prevent humidity from softening the crunch.

Can I melt the chocolate fully and mix it in?

You can, but melted chocolate will coat and firm differently, creating a heavier, denser coating; using chips that soften but don’t fully melt keeps pockets of gooey chocolate and better texture contrast.

How do I stop the marshmallow from scorching?

Melt butter first over low heat, then add marshmallows with the heat still low and stir constantly; if the mixture smells toasted or shows brown flecks, remove from heat immediately and transfer to a cool area to finish melting.

Is there a microwave method to make this?

You can microwave the marshmallows and butter in intervals until smooth, but do so in short bursts to avoid scorching and work quickly to coat the popcorn before the glaze firms.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

10 servings

Step 1: Pop the corn on the stovetop

Popcorn kernels0.5 cup
Vegetable oil (or light olive oil) for popping2 tbsp
Smoked sea salt (or fine sea salt)0.5 tsp

Step 2: Crush the graham crackers

Graham crackers (whole)6 sheets

Step 3: Make the marshmallow glaze

Unsalted butter3 tbsp
Mini marshmallows3 cups
Vanilla extract1 tsp

Step 5: Add chocolate and graham crumbs

Milk chocolate chips1.5 cups

Nutrition Facts

Per serving: about 2 cups (60g)

Calories355

Total Fat21.1g

Saturated Fat11.3g

Trans Fat0g

Polyunsaturated Fat3g

Monounsaturated Fat2.8g

Total Carbohydrates37g

Dietary Fiber1.8g

Total Sugars23.9g

Protein6.8g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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