Description
This Marshmallow Caramel Corn is a sweet, crunchy treat that combines the rich flavors of caramel and marshmallows with fluffy popcorn. It’s the perfect snack for movie nights or holiday gatherings.
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, combine 1/2 cup brown sugar, 1/4 cup unsalted butter, and 2 tablespoons heavy cream in a saucepan over medium heat. Stir until bubbling, then simmer for 2-3 minutes.
- Add 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 oven to 250°F (120°C). Spread the popcorn on a lined baking sheet and bake for 30 minutes, stirring every 10 minutes.
- Optional: Add salt and extra caramel sauce after baking.
- Let the caramel corn cool completely, then break it into clusters and enjoy.
Notes
Store leftovers in an airtight container at room temperature for up to one week. If the popcorn becomes soft, re-crisp in a 250°F (120°C) oven for 5-10 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert, Snack
- Method: Baked
- Cuisine: American