Mint Chocolate Popcorn (print recipe)
Makes about 12 cups
1/2 tsp salt, divided
12 cups warm air popped popcorn
4 oz. semisweet chocolate
1/2 cup unsalted butter
40 Jet-Puffed Mini Peppermint Mallows
1/4 to 1/2 tsp peppermint extract, optional
1. Heat oven to 275 degrees. Sprinkle 1/4 tsp salt over popcorn in a large bowl; toss to coat. Set aside.
2. Melt chocolate and butter in a medium saucepan on low heat, stirring frequently. Add marshmallows; stir until completely melted. Remove from heat; stir in remaining 1/4 tsp salt and peppermint extract, if using.
3. Pour chocolate over popcorn; toss to coat well. Spread onto a greased baking sheets. Bake 20 to 25 minutes or until crisp, stirring after 15 minutes. Cool on wax paper. Store in an airtight container for up to 3 days.
Recipe from the back of the peppermint marshmallow bag
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