Marshmallow Caramel Corn
Marshmallow Caramel Corn is the perfect combination of crunchy popcorn, gooey caramel, and sweet marshmallow coating. Easy to make and highly customizable with optional mix-ins like nuts or chocolate chips, this treat is perfect for parties, movie nights, or whenever you crave a sweet and salty snack.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 12 cups
- Category: Snack, Dessert
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 12 cups popped popcorn (about 1/2 cup unpopped kernels)
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons light corn syrup
- 1 package (10 oz) large marshmallows (approximately 35 marshmallows)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Popcorn: Pop the popcorn using your preferred method (air popper, stovetop, or microwave).
- Make the 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 Marshmallows: Add the marshmallows and stir until they melt completely into a smooth sauce.
- Coat the Popcorn: Pour the caramel-marshmallow sauce over the popcorn and gently toss to coat.
- Bake for Crunch: 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.
- Cool and Serve: Let the popcorn cool completely before breaking it into pieces and serving.
Notes
- Customization: You can add nuts (pecans, almonds, cashews), chocolate chips, or a pinch of sea salt for added flavor and texture.
- Storage: Keep any leftover caramel corn in an airtight container at room temperature for up to a week. To refresh, place it back in the oven at 250°F (120°C) for 5-10 minutes.
- Make Ahead: This recipe can be made in advance and stored for up to a week.
Find it online: https://recipesbyjanet.com/marshmallow-caramel-corn/
