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Prep Time
10 mins
Total Time
25 mins
Makes
16 squares

Ingredients

1/4 cup
butter
60 mL
5 cups
mini marshmallows
1.25 L
1 tsp
vanilla extract
5 mL
6 cups
Panache Caramel Popcorn with Almonds and Cashews
1.5 L
1 cup
Compliments Dark Chocolate Covered Almonds, coarsely chopped
250 mL

Method

Step 1
Line an 8-in. (20-cm) square baking pan with parchment paper.
Step 2
Melt butter in large saucepan over low heat. Add marshmallows; stir frequently until completely melted. Stir in vanilla. Remove from heat. Cool slightly, 2 to 3 min. (If the mixture is too hot, the popped popcorn will deflate.)
Step 3
Working quickly, stir popcorn into marshmallow mixture until coated; fold in chocolate almonds. Scrape into prepared pan. With slightly dampened hands or buttered spatula, press popcorn mixture evenly in pan. Cool completely at room temperature. Cut into 16 squares.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 square):
Calories:
200
Fat:
10 g
Saturated Fat:
5 g
Carbs:
26 g
Fibre:
2 g
Sugar:
17 g
Cholesterol:
10 mg
Protein:
2 g
Sodium:
90 mg