- 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