Appetizers & Snacksbonappetit5.0
Spiced Marshmallow Popcorn Bars
It's time to bring back the joy of your childhood crispy rice treats—and spice them up while you're at it.
👥 9 Servings👤 Chris Morocco📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●pot
- ●spatula
- ●pan
📝 Preparation Steps
1
Line an 8x8" baking dish with overlapping pieces of parchment paper, leaving overhang on all sides. Lightly coat parchment with nonstick vegetable oil spray.
Nonstick vegetable oil spray
2
Melt ½ cup (1 stick) unsalted butter in a large pot over medium heat. Add 1 tsp. black mustard seeds and 1 tsp. cumin seeds and cook, stirring often, until butter is foaming and beginning to brown and seeds are beginning to pop, about ⏱️ 4 minutes. Add 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. Urfa biber or other mild pepper flakes, and ½ tsp. cayenne pepper, followed by 3 cups large marshmallows (about 5 oz.), and cook, stirring, until marshmallows are mostly melted, about ⏱️ 2 minutes. Remove from heat and stir until marshmallows are fully melted.
. black mustard seeds1 tsp. cumin seeds1 tsp½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1. Urfa biber or other mild pepper flakes1 tsplarge marshmallows (about 5 oz.)3 cups
3
Using a rubber spatula, gently fold 8 cups unsalted popped popcorn into marshmallow mixture until evenly combined.
unsalted popped popcorn8 cups
4
Scrape mixture into prepared pan, press into corners, and smooth surface. Let cool in pan at least ⏱️ 15 minutes. Lift out of pan using parchment; cut into bars. Do Ahead: Bars can be made 3 days ahead. Store airtight at room temperature.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...