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Prep Time
10 mins
Total Time
25 mins
16 squares


1/4 cup
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


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.


Shape popcorn mixture into balls or clusters for variations.
Substitute dark chocolate covered almonds with milk chocolate covered almonds.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 square):
10 g
Saturated Fat:
5 g
26 g
2 g
17 g
10 mg
2 g
90 mg
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