5 Ingredients or Fewer

Brown Butter Marshmallow Popcorn

October 29, 2012
0 Ratings
  • Serves 4-6
Author Notes

Inspired by Joanne Chang's recipe for Brown Butter Rice Krispies Treats, I substituted the rice cereal with popcorn. I really loved how the vanilla bean and browned butter brought the marshmallows and popcorn to a-whole-nother level. If you like kettle corn and Rice Krispies Treats, you'll definitely love this treat! —Joy Huang | The Cooking of Joy

What You'll Need
  • 1/2 cup unsalted butter
  • 1/2 vanilla bean
  • 10 ounces mini marshmallows
  • 1 teaspoon kosher salt
  • 9 cups popped popcorn (unpopped kernels removed)
  1. In a large pot, melt the butter on low heat.
  2. Split the vanilla bean in half lengthwise, and scrape out the seeds. Add to the melted butter. Continue to cook the butter on low until the milk solids start to brown.
  3. Remove from heat, add the salt and mini marshmallows and stir to combine. Return the pot to low heat and stir to completely melt the marshmallows.
  4. Once the marshmallows have completely melted, add the popcorn and stir to combine.
  5. Line a baking dish with parchment paper and spray with baking spray. Pour the popcorn into the dish and allow to cool.

See what other Food52ers are saying.

  • Joy Huang | The Cooking of Joy
    Joy Huang | The Cooking of Joy
  • Erica

3 Reviews

Erica November 29, 2015
Thank you! I'll let you know when I make them. Marshmallows are not a pantry staple-probably a good thing!
Erica November 29, 2015
Does anyone think I can make popcorn balls with this recipe? How long would they stay fresh?
Joy H. November 29, 2015
From what I recall, these were a little too sticky to easily shape into balls. If you reduce the amount of marshmallow and butter, it would be more conducive to making popcorn balls. Not sure how long they would stay fresh; they've never lasted that long! I probably wouldn't push it past 2-3 days though since popcorn would probably start getting soggy.