Rocky Road Caramel Corn
Recipe type: Snack
Total time: 
Decadent caramel chocolate popcorn with extra kid-friendly mix-ins!
  • 3 (approx 99 gram) bags butter flavour microwave popcorn
  • ½ cup butter
  • 1 cup dark brown sugar
  • ¼ cup corn syrup
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ teaspoon baking soda
  • 2 cups marshmallows
  • 2 cups pretzels
  • 6 oz dark or semi-sweet chocolate (or 1 cup chocolate chips)
  1. Preheat oven to 250 degrees Fahrenheit, with racks spaced enough to fit two large cookie sheets. Line two large cookie sheets with parchment paper and set aside.
  2. Prepare popcorn according to directions on package and put in your biggest bowl, or two smaller bowls if you don't have a really big mixing bowl :)
  3. For caramel, melt butter in a medium saucepan over medium heat. Stir in sugar, corn syrup and salt until dissolved. Bring to a boil, stirring regularly. Once it's boiling enough that stirring doesn't stop the boil, stop stirring and let boil for 5 minutes.
  4. After 5 minutes, remove from heat and quickly stir in vanilla and baking soda. Immediately pour hot caramel over the popcorn and toss evenly through the popcorn with two spoons. Spread the coated popcorn evenly on the prepared baking sheets.
  5. Bake at 250 degrees for 45 minutes, stirring every 15 minutes to ensure the caramel doesn't burn. Remove from oven and let cool completely on the cookie sheets.
  6. When cool, use your hands to toss in the pretzels and marshmallows (1 cup of each per cookie sheet).
  7. Melt chocolate in small glass bowl in the microwave for 1 minute. Stir well, microwaving in additional 15 second increments if needed, stirring after each 15 seconds until completely melted. Drizzle with abandon all over popcorn mixture :)
  8. Let chocolate set before breaking popcorn up and packaging or serving.
Recipe by Hidden Ponies at