Kickin' Rocky Road Popcorn – a delicious recipe with freshly popped, sugar, light corn syrup, cocoa powder, espresso powder, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 250 degrees. Oil two 10x14 baking dishes.
2
Place popcorn and chopped almonds into a large bowl and set them aside. In a medium saucepan combine the sugar, corn syrup, cocoa powder, instant espresso powder, cinnamon, salt, cayenne pepper, and butter. Bring the mixture to a boil over medium-high heat. Boil for two minutes, until the sugar is melted. Stir in the vanilla, then pour the mixture over the popcorn and almonds. Mix it up until everything is evenly coated. Spread the popcorn into the prepared pans.
3
Bake in the oven for 30 minutes, stirring every 10 minutes.
4
Remove from the oven and mix in the mini marshmallows. Allow to come to room temperature. Break it into small clumps, and store in an airtight container.
692
kcal
Calories
51
g
Fat
57
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 8 cups freshly popped popcorn; no salt (I popped 1/3 cup of kernals), 1 1/2 cups unsalted almonds; chopped, 3/4 cup sugar, 1/4 cup light corn syrup, and more.
Yes, Kickin' Rocky Road Popcorn falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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