This easy s’mores popcorn recipe is very simple to make and a fun snack for your movie night and a backyard barbecue treat. S’mores are the best summer dessert! It reminds us of weekend camping trips, where we would hang out with friends and family around a campfire and tell stories under the stars. Plus – who does not love summer? No school, no work, just lazy days, and relaxed nights.
To make your s’mores popcorn, the shopping list is simple: popcorn, butter, mini marshmallows, graham crackers, chocolate chips, and Dell Cove® Chocolate Caramel and Kettle Corn popcorn seasonings. We found that the caramel flavor pairs well with this dish, and the hint of sea salt in the Kettle Corn popcorn seasoning helps round out some of the sweetness of this recipe.
Don’t have graham crackers in your pantry? I’ve made this recipe with leftover Cinnamon Toast Crunch cereal, with much success. Want to make this treat gluten free? That is an easy fix. Swap out the standard graham crackers for a gluten free graham cracker, like those made by Kinnikinnick. Need to make this recipe dairy-free, because you are lactose intolerant? Instead of using melted butter, try using ghee – which is butter fat, but is lactose free.
First, preheat your oven to 245 degrees F. Line a baking sheet with parchment paper or a silicon baking mat, and set aside. (I love my Silpats, but I’ve been using Amazon’s version for a while, and they’re pretty good and far cheaper.)
After that, grind up your graham crackers in a food processor until they are chunky crumbs. You can also break up the graham crackers by putting them into a Ziploc bag, seal the bag and using a rolling pin.
Next, it is time to pop your popcorn. Using a 6 quart pan, add 4 T oil (vegetable, peanut or coconut work best) and 4 popcorn kernels.
Cover the pan with a lid and place it over medium heat. When these kernels pop, the oil is extremely hot. VERY CAREFULLY add about 1/3 cup of kernels, re-cover your pan and shake the pan back and forth, to coat the corn kernels and prevent burning. When the popping sound slows to one pop every 3 – 5 seconds, remove the pan from the heat and put into a large bowl.
Your next step is to melt the butter, and stir in 2 to 3 teaspoons each of Dell Cove® Chocolate Caramel and Kettle Corn popcorn seasonings. Drizzle this flavored butter mixture over the popped corn and sprinkle in your marshmallows and graham crackers. Do this in stages: drizzle a little butter, sprinkle in marshmallows and graham crackers, toss the mixture – and then repeat.
Your last step is to pour the mixture onto your baking sheet and spread out evenly. Sprinkle on more popcorn seasoning and the chocolate chips (if you are using them). Place the baking sheet into the oven and bake until the marshmallows and chocolate chips have melted, for about 15 minutes.
Remove the baking tray from the oven and cool. If you are using chocolate chips, you will need to let it cool for about an hour, or until the chocolate sets. Serve and enjoy!
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