Side Pannel
Brown Butter Marshmallow Popcorn Bars
Brown Butter Marshmallow Popcorn Bars
- Recipe Submitted by Healthy Recipes on 01/16/2014
Category: Snacks
Ingredients List
- 3 tablespoons vegetable oil (if popping the corn on the stovetop)
- 1/3 cup un-popped popcorn kernels
- sea salt to taste
- 2 tablespoons unsalted butter
- 3 cups mini marshmallows, or 30 large marshmallows
- A dash of vanilla extract
Directions
Grease an 8x8 inch pan and set aside. Pop the 1/3 cup popcorn kernels according to your preferred method. Below is a stovetop method, for those without popcorn poppers.
Add the oil to a large saucepan (that has a matching, well-fitting cover) over medium high heat and add 3-4 kernels of un-popped corn, cover the pot. As soon as you hear those kernels pop, remove the saucepan from the heat, uncover, and add the rest of the kernels. Count to 30, and then cover the saucepan and return to heat. While holding on the cover securely, gently shake the pot back and forth on the heat until the popping sound has died down. (It won't take long.) Leave the cover slightly ajar to let the steam out””this will result in crispier popcorn. Add the popcorn to a large bowl, sprinkle with a few pinches of sea salt to taste, and then set aside. (If you have the time, try to pick out any un-popped kernels, for the sake of everyone's teeth.)
In a medium saucepan, melt the butter over medium heat. Butter will melt, foam, and froth and then begin to brown along the bottom. Just as it begins to brown, add the marshmallows and splash of vanilla (this will be loud). Stir immediately with a rubber spatula, to keep anything from burning. Continue stirring until the mixture is thick and creamy and has no lumps of marshmallow.
Immediately pour it over the popcorn and stir well to coat. Press the mixture into the greased 8x8 inch pan and sprinkle with more sea salt to taste. Let it set for about 10-15 minutes, then cut into bars and serve.
Add the oil to a large saucepan (that has a matching, well-fitting cover) over medium high heat and add 3-4 kernels of un-popped corn, cover the pot. As soon as you hear those kernels pop, remove the saucepan from the heat, uncover, and add the rest of the kernels. Count to 30, and then cover the saucepan and return to heat. While holding on the cover securely, gently shake the pot back and forth on the heat until the popping sound has died down. (It won't take long.) Leave the cover slightly ajar to let the steam out””this will result in crispier popcorn. Add the popcorn to a large bowl, sprinkle with a few pinches of sea salt to taste, and then set aside. (If you have the time, try to pick out any un-popped kernels, for the sake of everyone's teeth.)
In a medium saucepan, melt the butter over medium heat. Butter will melt, foam, and froth and then begin to brown along the bottom. Just as it begins to brown, add the marshmallows and splash of vanilla (this will be loud). Stir immediately with a rubber spatula, to keep anything from burning. Continue stirring until the mixture is thick and creamy and has no lumps of marshmallow.
Immediately pour it over the popcorn and stir well to coat. Press the mixture into the greased 8x8 inch pan and sprinkle with more sea salt to taste. Let it set for about 10-15 minutes, then cut into bars and serve.
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