Chocolate Popcorn


Makes 2 quarts
From: Mimi Kerr, a Houston-based children's cooking instructor.

1 (6 ounce) package chocolate chips
12 marshmallows, quartered (or 48 mini-marshmallows)
4 Tablespoons (1/2 stick) butter
1 Tablespoon milk
8 to 10 cups popped corn, unsalted


Preheat oven to 300F.
In a heavy saucepan over low heat, melt chocolate chips, marshmallows and butter.
When ingredients have melted and a thick syrup has formed, add milk to thin.
Toss with popcorn in a large bowl until evenly coated.
Spread on 2 baking sheets.
Bake 5 minutes, stir to separate kernels and bake 5 more minutes.
Cool on baking sheets, then toss to separate.

Posted by Sass
Source: Houston Chronicle


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