1 ¼ cup granulated sugar
2 ½ tbsp corn syrup or glucose
1/4 cup water
5 oz unpopped popcorn (1 microwave bag)
3 ¾ cups crispy rice cereal
2 sticks soft unsalted butter
12 Campfire Regular Marshmallows
⅓ teaspoon flaky salt
In a small saucepan, combine together the sugar, water and glucose. Run your rubber spatula through the sugar mixture to make sure it is fully coated in water. Allow the mixture to cook on medium heat until amber in color to create a caramel.
Deglaze the caramel by adding in the soft butter one tablespoon at a time and whisk it into the warm caramel. The caramel should be nice and smooth. Next, add in the marshmallows and whisk together until fully melted.
Pour the caramel mixture over your popcorn and crispy cereal. Using your rubber spatula, mix it around in the bowl and pour right away onto a silicone mat on a ½-sheet pan.
Preheat your oven to 350°F and bake for 20 to 25 minutes, moving the popcorn around every 5 minutes to get it perfectly coated. This baking step is the most important one as it will keep your popcorn crunchy and help to dehydrate it so you can keep it for several days.
