Salted Caramel Easter Popcorn
|Photo from Two Peas and Their Pod|
6 cups plain popped popcorn
2 cups coarsely chopped salted pretzels
1 cup granulated sugar
1/2 teaspoon sea salt, plus more for sprinkling
1/4 cup water
1/3 cup heavy cream
1/2 teaspoon vanilla extract
1 cup miniature marshmallows
1 drop of red food coloring if you want to make it pink for easter
1 1/2 cup Easter Pretzel M&M's
In a large bowl combine popcorn and chopped pretzels. Set aside. In a saucepan combine sugar, salt and water. Bring to a boil over medium high heat. Boil undisturbed until amber in color (about 8-12 minutes). Remove the pan from heat and slowly pour in the heavy cream. The mixture will bubble up, so be careful. Stir until smooth and add in vanilla extract, marshmallows and red food coloring. Stir until marshmallows are melted and mixture is completely smooth.
Pour the marshmallow batter over the popcorn mixture and gently stir with a rubber spatula until popcorn is completely coated. Stir in the Easter Pretzel M&M's. Transfer mixture to large baking sheet and sprinkle with sea salt. Allow to cool completely.