Making this awesome rocky road popcorn with the kiddo was the perfect activity for a week off school. She and I love making gourmet popcorn and this was just the treat to hit the spot!
Rocky Road Popcorn
Here at Ruffles and Rain Boots, we like to take the opportunity when it’s offered for us to spend quality time with the kiddo. And when she says we should make a snack together, well, being extra just kind of comes natural to me. So we make a gourmet popcorn snack like this rocky road popcorn which was totally worth the effort.
So good, this recipe is like a chocolate popcorn heaven you can just let melt in your mouth. If you’re ready to get a snack made that you’ll love with the little kiddo you love, let’s get started.
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Tips to Make Caramel Chocolate Popcorn
- Make sure your popcorn is still warm and the caramel isn’t too hot. It will shrink your popcorn. Make sure everything falls into the “warm” category and you’ll be fine.
- If you decide not to use candy melts but want to use regular chocolate, keep in mind that it’s will be a little more oily and can take longer to set.
- Don’t skimp on the chocolate. Or the marshmallows. Or the popcorn. Just make a second batch immediately, it’s so good.
How Do I Make this Rocky Road Popcorn?
I’m so glad you asked. Below is our written tutorial.
- 1 cup (about 6 ounces) chocolate chips (milk, dark, or white chocolate)
- 4 cups mini-marshmallows
- 3 quarts popped corn
- 1 1/2 cups chopped walnuts
- 1/2 cup salted butter
- 1 cup brown sugar
- 1/4 cup honey
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/4 teaspoon baking soda
- Additional 4 ounces chocolate chips, if desired, for drizzling
- Prepare a parchment or silicone mat on a baking pan with tall sides.
- In a microwave-safe bowl, melt 1 cup of chocolate chips in 30-second increments, stirring between each increment. Allow the chocolate to cool on the counter until just barely warm.
- Pour chocolate over the marshmallows and stir thoroughly to make sure all of the marshmallows are coated. Spread the marshmallows on the prepared baking sheet in a single layer, separating them as much as possible. Place the chocolate coated marshmallows in the freezer.
- Preheat your oven to 250 degrees.
- Prepare a large, shallow baking sheet and a very large bowl by coating each with a thin layer of coconut oil or non-stick cooking spray, then set aside.
- Add the popped popcorn and nuts into the bowl and mix together, then set aside.
- To make the caramel sauce, combine butter, brown sugar, honey, and salt over medium heat in a large pot and bring to a boil, stirring consistently for 4 minutes.
- Remove the caramel sauce from the stove and add vanilla and baking soda, then immediately stir down the foam to allow it to cool to just warm. Pour caramel sauce over the popcorn and toss to coat.
- Spread the popcorn over the prepared baking sheet in a single layer and bake for 1 hour. Stir at least twice during the bake time to equally heat each side.
- Remove the popcorn from the oven and stir lightly. Break up the marshmallows and add them to the popcorn, folding the two together.
- Melt the remaining chocolate and drizzle over the popcorn.
- Allow the chocolate to harden completely before removing from the pan and breaking into clusters and enjoy!
For more fun gourmet popcorn recipes, visit Ruffles and Rain Boots.
Amount Per Serving: Calories: 500Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 20mgSodium: 208mgCarbohydrates: 75gFiber: 5gSugar: 43gProtein: 8g
All nutrition information is estimated. For accuracy, please calculate your exact brands and ingredients if accuracy is desired.
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More Gormet Popcorn Recipes You Might Like
- S’mores Popcorn – You are going to love making this fun and easy s’mores popcorn recipe if you’re stuck inside and can’t have a campfire!
- Zombie Popcorn – For that time that there’s a spooky vibe, whether it’s zombie movie night or halloween, this is the perfect treat.
- Unicorn Popcorn – All the unicorns raise their horns and grab a bowl of this awesomely pink popcorn recipe.
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