Instruction manual

POPCORN S’MORES
This stovetop recipe adds popcorn to the original campfire version of s’mores and turns the
familiar snack into an easy, portable treat.
Note: Kids can form the popcorn s’mores into balls
using plastic sandwich bags as gloves.
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1 cup light brown sugar, firmly packed
1/2 cup butter
1/2 cup corn syrup
1/2 teaspoon baking soda
10 cups freshly popped popcorn, cooled (do not use air-popped popcorn, as the kernels
are too delicate for the hot syrup)
1 (10 1/2-ounce) package mini marshmallows
2 cups mini graham cookies
1 cup chocolate chips
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1. Combine the brown sugar, butter, and corn syrup in a medium saucepan
and cook over high heat for 5 minutes (this mixture gets very hot).
Remove from the heat and stir in the baking soda.
2. Combine the popcorn and the marshmallows in a large metal or heat-resistant glass bowl
(not plastic; the heat could damage it). Drizzle the sugar mixture over the popcorn, then gently
stir in the graham cracker cookies and chocolate chips.
3. Let the mixture set until cool enough to handle, then using buttered plastic
sandwich bags on your hands, form the mixture into golf-ball-sized balls.
Store in an airtight container. Makes about 30.
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