Makes: 1 to 2 dozen
Time: About 20 minutes
As sweet, crunchy, and addictive as caramel corn. Adding marshmallows to the caramel holds it together, making it even easier to eat.
1. Grease a 13 × 9-inch baking pan with butter or line with parchment paper and grease the parchment.
2. Heat the oil in a pot or large saucepan over medium-high heat. Add a few kernels to test the oil; when all of them have popped, add the rest of the kernels and shake them around so they all get coated in oil. Cover the pot, leaving the lid slightly ajar, and wait about 5 minutes, until there are a few seconds between pops. Remove from heat and transfer 10 cups of popped corn to a large heatproof bowl.
3. Place the sugar in a medium saucepan with ½ cup water; stir to combine. Bring to a boil over medium-high heat, stirring occasionally. When it is a deep tan color, after about 8 minutes, remove from the heat and carefully add the cream (it may bubble up at first). Whisk in the marshmallows until the mixture is smooth. Pour this over the popcorn and fold, gently but quickly so the caramel doesn’t set, until everything is coated.
4. Spread the mixture into the prepared pan, pressing it down if necessary with a spatula or wooden spoon (it will be extremely hot). Cool completely in the pan before cutting. These will keep in an airtight container, with wax paper between the layers, for no more than a day or two.
SALTED CARAMEL POPCORN BARS Nutty and complex: Cook the caramel 1 to 2 minutes longer, stirring frequently, until it’s a dark copper color. Add ½ teaspoon coarse salt as soon as you remove it from the heat.
CRACKERJACK BARS Salty and sweet: Toss 2 cups roasted, salted peanuts with the popcorn before making the caramel.
CHOCOLATE-DRIZZLED CARAMEL POPCORN BARS Let the bars cool completely before drizzling them with Chocolate Ganache, then let set at room temperature.
BUTTERSCOTCH POPCORN BARS Butterscotch is made with brown sugar, which gives this a sweeter, warmer flavor: Instead of using caramel, make a batch of Butterscotch Sauce and whisk in the marshmallows when it’s still hot. Proceed with the recipe.
RICE CEREAL BARS Use 8 cups puffed rice cereal in place of the popcorn. Instead of making the caramel, melt 6 tablespoons (¾ stick) butter in the saucepan, then add 6 cups marshmallows and stir frequently until melted. Remove from the heat and fold in the cereal, working quickly before the marshmallow mixture cools.