Yield: about 16 clusters

Ingredients

  • Popcorn kernels, air-popped (½ cup kernels / about 15 cups popped)
  • Unsalted butter (5 tablespoons / ⅝ stick)
  • Marshmallows (20 oz)
  • Fine salt (pinch; go light if your nuts are salted)
  • Vanilla extract (1 teaspoon)
  • Roasted salted peanuts (1 cup, optional)
  • Cashew pieces (1 cup, optional)
  • Unsweetened shredded coconut (½ cup, optional)
  • Chocolate chunks or chips (½ cup, optional)
  • Mini marshmallows, for gooey pockets (⅔ cup, optional)
  • Flaky salt, to finish (optional)

Directions

  1. Toast the cashews at 350°F for 8–10 minutes, stirring once. Toast the coconut in a dry skillet over medium-low heat, stirring constantly, until golden, then tip it out right away. Skip the peanuts if they’re already roasted.
  2. Air-pop the kernels and sift out every unpopped kernel.
  3. Melt the butter in a large pot (8 qt or bigger) over medium heat and cook, stirring, until it smells nutty and has brown flecks, about 5–6 minutes.
  4. Turn the heat to low, add the marshmallows, and stir until just smooth. Don’t overheat, or the clusters turn hard instead of chewy. Off the heat, stir in the salt and vanilla.
  5. Add the popcorn, nuts, and coconut. Fold with a greased spatula from the bottom up until everything is evenly coated.
  6. Wait 2–3 minutes so the chocolate doesn’t melt into mud, then fold in the chocolate and mini marshmallows with just a few turns.
  7. Press the mix into fist-sized clusters on parchment with buttered hands. Taste one, then add flaky salt if it needs it.
  8. Let set at room temperature for about 30 minutes.

Notes

  • The mix-ins are flexible and optional: use about 3 cups total of whatever you like. Other nuts, dried fruit, freeze-dried berries, M&Ms, or crushed toffee all work.
  • Keep mix-ins to about 1 cup per 5 cups of popcorn, or the clusters won’t hold together.
  • Store airtight with parchment between layers. Best within 2–3 days.