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Marshmallow Salted Caramel Popcorn
Butter (or ghee)
all-natural mini marshmallows
Get your popcorn poppin' - we use an electric air popper. Set aside.
In a small sauce pan, over medium heat, combine butter and coconut sugar. Whisk until combined and smooth. It may take a few minutes, just keep whisking.
Once your butter and coconut sugar is melted/whisked into a smooth caramel, reduce heat to low and add marshmallows one cup a at time and whisk until smooth.
Toss popped popcorn with melted marshmallow caramel sauce and gently sprinkle with sea salt.
We prefer to enjoy ours warm - but it can be stored in an airtight container for a few days, if you can resist eating it all warm :)
Recipe from www.HealthStartsintheKitchen.com