Marshmallow Caramel Corn
A sweet and crunchy treat combining light popcorn with rich caramel and marshmallow coating, perfect for gatherings or cozy nights at home.
Ingredients
Popcorn Ingredients
- 12 cups 12 cups popped popcorn (about 1/2 cup unpopped kernels)
Caramel Ingredients
- 1/2 cup 1/2 cup unsalted butter
- 1 cup 1 cup packed brown sugar
- 2 tablespoons 2 tablespoons light corn syrup
- 1 package (10 oz) 1 package (10 oz) large marshmallows (approximately 35 marshmallows)
- 1 teaspoon 1 teaspoon vanilla extract
Instructions
Preparation
- Pop the popcorn using your preferred method (air popper, stovetop, or microwave).
Making Caramel
- In a saucepan over medium heat, melt the butter.
- Stir in the brown sugar and corn syrup. Bring to a simmer for about 5 minutes, stirring constantly.
- Add the marshmallows and stir until they melt completely into a smooth sauce.
Coating Popcorn
- Pour the caramel-marshmallow sauce over the popcorn and gently toss to coat.
Baking
- Spread the coated popcorn on a baking sheet lined with parchment paper.
- Bake at 250°F (120°C) for 30 minutes, stirring every 10 minutes to ensure even coating.
Serving
- Let the popcorn cool completely before breaking it into pieces and serving.
Notes
Store in an airtight container at room temperature to maintain crunchiness. Avoid refrigeration to prevent chewiness. For added flavor, a pinch of salt can enhance the sweetness.