Dessert Popcorn Recipe By Tasty

Steps:

• Make the quick caramel: Melt the butter in a small saucepan over medium-high heat. Add the brown sugar and whisk until dissolved.
• Stir in the heavy cream, bring to a boil, and boil for about 3 minutes. Remove the pot from the heat and let the caramel cool slightly before using. Leftover caramel will keep in an airtight container in the refrigerator for up to 1 week. Reheat before using.
• To assemble, use a pair of scissors to cut open each bag of popcorn either along the top or side.
• Add 2 tablespoons of mini marshmallows and 3 tablespoons of caramel to each bag and shake to incorporate. Drizzle with 1 tablespoon of melted chocolate.
• Serve immediately.
• Enjoy!

Steps:

• In a small bowl, mix together the paprika, cayenne, and salt. Set aside.
• In a separate small bowl, mix together the sugar, hot sauce, and olive oil. Set aside.
• Melt the coconut oil in a large pot over medium heat. Add 3-4 popcorn kernels and cover with the lid. Once they pop, add the rest of the kernels and cover, shaking every 10 seconds, until they begin pop. Once the pops are more than 3 seconds apart, turn off the heat and let sit for 15 seconds to allow any final kernels to pop.
• Uncover and drizzle the hot sauce mixture over the popcorn. Carefully toss to coat.
• Sprinkle the spice mixture over the popcorn and stir to coat evenly.
• Transfer to a bowl and eat immediately, or spread in a single layer on a baking sheet and let cool completely before storing in a sealed container for up to 2 days.
• Enjoy!