INGREDIENTS
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I’ve made this again recently (Oct 2012) & the recipe turned out wonderfully. I was able to get the caramel golden brown with high heat & patience. Once it’s golden, add in the cream and stir well before adding in the marshmallows. Pour the caram
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12 – 14 c plain popped popcorn
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3 c coarsely chopped small salted pretzels
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1.5 c toasted almonds, roughly chopped
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2 c sugar
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Kosher salt
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2/3 c heavy cream
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2 c miniature marshmallows