From the kitchen: Salted Browned Butter Marshmallow Popcorn!
Let’s talk about being sneaky at movie theaters. We’ve all been naughty once or twice, I’m sure. I haven’t in at least two decades, but I remember a time when sneaking into a theater for a “double feature” was totally a thing. And stretching the truth to your parents about what movie you were watching (and with whom) was necessary for teenage survival. And smuggling outside food in was totally the norm. Well, ahem, there are some things that never change. I don’t know about you, but I’m not a fan of paying $8+ for popcorn and candy. And to be completely honest, I’ve never been a huge fan of movie theater popcorn anyway. There’s something about that artificial butter that just gives me the heebie-jeebies. So I bring my own. And since I have a sweet tooth, sometimes that homemade popcorn turns into salted browned butter marshmallow popcorn. These things just can’t be helped. This popcorn is supremely gooey and chewy and so, so addictive. I had to use all self-restraint to not eat the whole batch by myself!
Please tell me you sneak food into the movies too? I’m not alone, right? Lie to me if you have to. -xo
Salted Browned Butter Marshmallow Popcorn
1/2 cup un-popped corn kernels (about 8 cups popped)
3 tablespoons oil (olive, canola, or vegetable)
1- 10oz bag marshmallows
1 stick butter
1/2 teaspoon sea salt
Heat oil in a deep stock pot, add kernels and toss to coat. Cover, leaving the lid just slightly open to allow air to escape. Kernels should begin to pop within a few minutes. Agitate pot over the heat as kernels pop. Remove from heat once the popping subsides and transfer to a large bowl.
Line a baking sheet with parchment. Set aside.
In a large skillet, melt butter over medium heat, stirring until browned. You’ll smell a rich, nutty aroma and see little brown bits, that’s good. Lower heat and add marshmallows. Stir until melted. Add salt and popcorn, and stir to combine. Pour popcorn onto prepared baking sheet and press out into one even layer. Let cool and break into small clusters. Voila!