Recipe courtesy of
Chloe Zale
for
Food Network Kitchen
Recipe courtesy of
Chloe Zale
for
Food Network Kitchen
Watch how to make this recipe.
Caramel Popcorn Cookies
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- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: about 40 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 106
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 0 g
- Sugar
- 11 g
- Protein
- 2 g
- Cholesterol
- 4 mg
- Sodium
- 56 mg
These chewy, crunchy, no-bake delights meld the familiar comfort of sweet marshmallow and crispy rice cereal treats with buttery popcorn, salty peanuts and luscious caramel. It’s an irresistible combination of several popular treats in one unique cookie that’s a snap to put together and bound to be a hit. A few handfuls of white chocolate chips and a drizzle of salted caramel takes them over the top.
- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: about 40 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 106
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 0 g
- Sugar
- 11 g
- Protein
- 2 g
- Cholesterol
- 4 mg
- Sodium
- 56 mg
Ingredients
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Directions
- Line 2 baking sheets with parchment. Cut half the caramels into small pieces (about the size of a chocolate chip) and place in a small bowl; spray with nonstick cooking spray and toss to prevent them from clumping. Place the remaining whole caramels in a microwave-safe bowl with 2 teaspoons of water and set aside.
- Working in batches, pulse the popcorn in a food processor until about half the pieces are chopped into small bits, 10 to 15 pulses per batch. Transfer the popcorn to a large bowl and stir in 1/2 cup of the peanuts.
- Melt the butter in a medium pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, 3 to 5 minutes. Remove from the heat and stir in the vanilla and 1/4 teaspoon salt. Pour the marshmallow mixture over the popcorn and peanuts and toss to combine. Quickly stir in the chopped caramels and white chocolate chips (see Cook’s Note).
- Spray your hands with nonstick cooking spray and form the popcorn mixture into balls slightly smaller than golf balls, placing them on the prepared baking sheets as you go. Once all the balls are formed, spray the bottom of a small, sturdy bowl with nonstick cooking spray. Use the bowl to press down on the popcorn balls to flatten them to 1/3-inch thick.
- Place the bowl with the whole caramels and 2 teaspoons water in the microwave. Microwave in 20 second intervals, stirring in between each, until melted, 1 to 2 minutes. Stir in the remaining 1/4 teaspoon salt.
- Drizzle the cookies with the salted caramel sauce and sprinkle with the remaining 1/4 cup peanuts. Let set at room temperature until the cookies are firm and caramel is set, 15 to 30 minutes. Store between layers of wax paper (to prevent sticking) in airtight container for up to 3 days.
Cook’s Note
Work quickly after stirring the marshmallow mixture into the popcorn; as it cools, it gets stickier and more challenging to work with. And don’t forget, when forming the cookies, some nonstick cooking spray on your hands goes a long way to make things easier!
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