Coming up with these recipes each week can be a challenge, but it’s still a lot of fun! I usually try to figure out if I’m going salty or sweet and I base that on what I have in the house. It gives me a chance to work with what I’ve got and if I have to purchase ingredients, I don’t have to get much. That also works for you guys, the popcorn makers. I don’t want you to have to go to the store and get 15 ingredients just to make a bowl of popcorn. The chances of you actually making it will drop drastically, and the whole goal here is to have you guys make these recipes, enjoy them, and return again and again.
That being said, I think today’s recipe is one you’ll return to again and again. Or, like me, return to the bowl again and again. I keep saying, “Just another bite.” and that may or may not have been several handfuls ago. I’ll eat extra spinach or something later to balance it all out, but right now I’m all about the gooey, browned butter draped popcorn. This one is best made right before serving and eaten while it’s still warm.
9 cups Popcorn, picked through for unpopped kernels
5 Tablespoons Butter
1/2 cup Brown Sugar
1 Tablespoon Maple Syrup
2 cups miniature Marshmallows
1/2 teaspoon Vanilla
1/4 teaspoon Fine Salt
1/3 cup Sprinkles (optional, but not really. Sprinkles are FUN!)
Kosher or other large grain Salt, such as Pink Himalayan
Line a baking sheet with parchment paper or foil lightly sprayed with cooking spray.
Place butter in a medium saucepan and melt over medium. The butter will get foamy. Once the foam begins to subside, look for the solids on the bottom to become golden brown and the butter will smell nutty.
Add the brown sugar and maple syrup to the pot, stirring to combine. Cook until the sugar is melted and combined with the butter, about 2 minutes. Add marshmallows and stir using a heatproof spatula until they are melted and smooth, about 3 minutes. Remove from heat.
Off the heat, add the vanilla and fine salt and stir. Drizzle over the popcorn on the lined tray and top with the sprinkles. Sprinkle over the kosher salt to taste, about 1/2 teaspoon. The little bursts of salt with the sweet marshmallow drizzle and crunchy sprinkles are perfect for each other.