Description
This Marshmallow Caramel Corn is the perfect blend of sweet and salty. Light and fluffy popcorn coated in gooey marshmallow and caramel, then baked to perfection for a crunchy treat. It’s a great snack for movie nights or as a homemade gift!
Ingredients
Scale
- 12 cups popped popcorn (about 1/2 cup unpopped kernels)
- 1 1/2 cups mini marshmallows
- 1/2 cup caramel sauce (or homemade caramel)
- 1/2 cup melted butter
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Pop the popcorn using an air popper, stovetop, or microwave.
- Place the popped popcorn in a large oven-safe bowl or on a baking sheet lined with parchment paper.
- If making homemade caramel: In a saucepan over medium heat, combine 1/2 cup brown sugar, 1/4 cup unsalted butter, and 2 tablespoons heavy cream. Stir until bubbling, then simmer for 2-3 minutes.
- Add the mini marshmallows to the caramel sauce and stir until melted and smooth.
- Pour the caramel marshmallow mixture over the popcorn and toss to coat evenly.
- Preheat the oven to 250°F (120°C). Spread the popcorn on the prepared baking sheet.
- Bake for 30 minutes, stirring every 10 minutes to ensure even coating.
- (Optional) After baking, add salt and extra caramel sauce to taste.
- Let cool completely, then break into clusters and enjoy!
Notes
- Store leftovers in an airtight container at room temperature for up to one week.
- If the caramel corn becomes soft, re-crisp it by placing it in a 250°F (120°C) oven for 5-10 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack, Dessert, Holiday Treat
- Method: Baking, Stovetop, Mixing
- Cuisine: American