The perfect unhealthy snack for the sweet tooth! This is quite like the candy corn you can get in the shops.
Really easy to make, but not quite sure if it is supposed to go hard, or do you just eat it while it's sticky ? Is it supposed to be served in a clump or separate like ordinary popcorn ? I didn't use all the popcorn because there did not appear to be enough mixture to cover 2 pkts. May be why mine is like really sticky toffee ?. Have pressed it into a tray and put it in the fridge. If it goes hard , will just chop it and serve that way.. We'll see. - 27 Jun 2012
This recipe came out great. I would definitely suggest baking the popcorn on a cookie sheet covered with foil, in a 200 degree oven for approximately 20 minutes to crisp it up a bit. Otherwise it is extremely gooey. Also, I made two batches for a crowd and had better luck on my second batch where I used one bag of popcorn for the amount of sauce the recipe says should be used for 2 bags. I think it was much easier to coat and came out yummier with twice the sauce. Also, I added slightly more peanut butter for the second batch, but I am a peanut butter lover. This recipe would be great to add salted peanuts to. - 07 Mar 2006 (Review from Allrecipes USA and Canada)
I used all natural fluff instead of the marshmallows. I also used air popped popcorn. It was great right away, but I thought it needed a little crisping in the oven. I threw it in for 15 minutes at 300 and stirred it occasionally. AWESOME! I also sprinkled it with a little kosher salt after it was done. The salty/sweet combination definitely worked for my pregnancy cravings! - 01 Jun 2008 (Review from Allrecipes USA and Canada)