by Nicole
Spring came on quick this year. All at once, the trees have blossomed, the lawn has grown lush and my husband has hauled out his favorite outdoor toy: the fire pit.
This man is serious about fires. Each is a work of art, crafted from the kindling up for maximum burn time, warmth and beauty. And there’s no commercial firewood allowed; I once suggested purchasing a cord and he stared at me in horror. “Why would I pay for wood with all these trees around?” he asked, gesturing expansively out the window at our mid-sized suburban yard.
So, whenever we lose a tree, he rolls the logs out back to split—by hand—with an axe. It can take weeks. He then painstakingly stacks the wood into piles, which he carefully rotates for years to ensure optimal seasoning. I’m pretty sure nobody has gotten this excited about building a fire since the cavemen.
Indeed, outdoor fires are a labor of love for my husband. And there’s really nothing better on a cool spring night than gathering around his masterpiece with our friends and neighbors. My job is to provide the snacks. And lately I’ve been treating everybody to a tasty twist on a fireside favorite: Popcorn S’mores. Loved by adults and kids alike, these yummy bites wrap the time-honored combo of marshmallow and chocolate in the whole-grain goodness of popcorn. They’re a huge crowd-pleaser but don’t tell my husband: he thinks everybody keeps coming around to admire his fire.
Popcorn S’mores
Yield: 20 pieces
Ingredients
- 1 cup firmly packed light brown sugar
- 1/2 cup (1 stick) butter or margarine
- 1/2 cup corn syrup
- 1/2 teaspoon baking soda
- 10 cups freshly popped popcorn
- 1 package (10 1/2 oz.) miniature marshmallows
- 2 cups mini graham cookies (teddy bears)
- 1 cup chocolate chips
Directions
- Combine brown sugar, butter and corn syrup in medium saucepan.
- Cook over high heat for 5 minutes; remove from heat and stir in baking soda.
- Combine popcorn and marshmallows in large bowl.
- Pour sugar mixture over popcorn to coat.
- Gently stir in graham cookies and chocolate chips.
- Spread mixture evenly into greased 15 x 10 inch pan.
- Let cool completely. Break into pieces.
- Store in an airtight container.