If ever there was a treat that was most appropriately described by: ‘Mmmmmmmmmmmmmmmm, yummmmm’, this is it. But that wouldn’t be proper of me, not on this blog. It’s not enough words, for a start. And it doesn’t describe to you how this tastes, which is smokey-sweet from the brown sugar caramel and smooth bourbon, vanilla-ry from the soft, sticky melted marshmallows and of toasty, crispy popcorn.
Can you imagine those things combined? Excellent, then you understand. I really don’t think we need to say much more?
Just that it is so incredibly easy to whip a batch of this up. Simply melt together the butter, syrup, vanilla, bourbon and sugar, melt in the marshmallows, tip in a bag of popcorn (ignoring any proud claims by the popcorn people about what a low-cal snack popcorn is – you’re not in Kansas anymore), stir it all about and leave it to set.
Only, a warning. Make it when you’re with other people. They will help you bear the sugar-load. Otherwise, you’ll eat the whole lot by yourself. Actually, go on, I dare you. And anyway, it’s January- aren’t you wearing a large, concealing, jumper anyway? (I ate quite a lot before I even photographed it. I kept telling myself I was only eating the ugly bits (for the sake of the pictures, you understand), but I ate non-ugly bits too. I ate so many non-ugly bits.)
If you wanted to make this kid-friendly (assuming your kids don’t drink whisky), you could omit the bourbon and the recipe will work just fine…the caramel-marshmallow mixture will be a bit thicker, but that’s fine.
Recipe for Bourbon Caramel-Marshmallow Popcorn
1 bag pre-popped sweet-salty popcorn (I used a 90g bag of Propercorn popcorn)
125g unsalted butter
2 tablespoons golden syrup (or corn syrup)
145g light brown sugar
150 g bag white mini marshmallows (if your bag of marshmallows is slightly smaller or larger, that’s ok)
1/2 teaspoon vanilla extract
3 tablespoons bourbon whisky (I used Jack Daniels Tennessee Honey)
How to Make It
1. In a large saucepan, melt together the butter, syrup, sugar, vanilla and bourbon over a medium heat.
2. Add the marshmallows, and stir gently until they have melted into the mixture.
3. Take the pan off the heat, and add the popcorn to the caramel-marshmallow. Stir it all around so that all the popcorn is coated.
4. Tip the popcorn out onto a non-stick mat (I love this one) or into a bowl. Allow it to cool, before devouring it.
* Store this popcorn in an air-tight container. It’s best eaten on the day it’s made, or within 24 hours of making it.
* If you eat it straight after making, or only a couple of hours after, the popcorn will stay crunchy. Any longer and the popcorn may start to get a little bit soft from the caramel and marshmallow (but it will still taste great!).
* If you want to use plain or 100% sweet popcorn instead of salty-sweet, then I would add 1/2 teaspoon of salt to the caramel (or more, to taste) to intensify the flavours.