S'mores Popcorn

How to Make S'mores Popcorn

1. 1

   Step 1: 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

   • 1/2 cupPopcorn kernels
   • 2 tbspVegetable oil (or light olive oil) for popping
   
2. 2

   Step 2: 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)
   
3. 3

   Step 3: 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
   
4. 4

   Step 4: 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.
   
5. 5

   Step 5: 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 1/2 cupsMilk chocolate chips
   
6. 6

   Step 6: 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).
   

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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).