Chocolate Peppermint Popcorn

image from here

Ian had peppermint mini-marshmallows and wanted to try this recipe. 

I think you could just use regular minis, as I couldn't really taste any mint. 

Also, I would love to make a batch of this 

and a batch of Caramel Popcorn* and mix the two—Yum!!

Chocolate Peppermint Popcorn
1/2 t. salt, divided
1/2 c. (1 stick) butter
12 cups warm air-popped popcorn
4 oz. semi-sweet chocolate
40 peppermint mini-marshmallows

Heat over to 275. Sprinkle 1/4 t. salt over popcorn; toss to coat. Set aside.

Melt chocolate and butter in large saucepan on low heat, stirring frequently. Add marshmallows; stir until completely melted. Remove from heat; stir in remaining 1/4 t. salt. Pour over popcorn; toss to coat. Spread onto greased baking sheet.

Make 20-25 minutes or until crisp, staring after 15 minutes. Cool on wax paper.



*This is our favorite Caramel Popcorn recipe from the Barbara Doney cookbook (see tab above)


Caramel Corn 
2 sticks margarine or 1 margarine & 1 butter
2 c. brown sugar
1/2 c. white Karo syrup
1/2 t. salt
1 t. soda
7-1/2 qt. popcorn

Cook butter, brown sugar, syrup and salt for 5 minutes. Remove from heat and stir in soda. Pour over popped corn, mix and put in flat pans. Bake at 200° for one hour. Stir every 15 minutes. Can be stored in sealed containers.