Marshmallow Caramel Corn

Why You’ll Love This Recipe

Marshmallow Caramel Corn is a sweet and crunchy snack that combines the best of both worlds: gooey caramel and the airy crunch of popcorn. It’s easy to make, customizable, and perfect for any occasion. Whether you’re planning a movie night or want a fun treat for a party, this Marshmallow Caramel Corn will not disappoint.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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

Directions

1. Pop the Popcorn: Pop the popcorn using your preferred method (air popper, stovetop, or microwave). Place the popped popcorn in a large, oven-safe bowl or on a baking sheet lined with parchment paper.

2. Make the Caramel: In a saucepan, melt the butter over medium heat. Add brown sugar and corn syrup, stirring until the mixture is smooth and begins to bubble. Let it simmer for 2-3 minutes.

3. Add Marshmallows: Stir in the marshmallows and continue stirring until completely melted and smooth.

4. Coat the Popcorn: Pour the caramel-marshmallow mixture over the popcorn and gently toss to coat all the popcorn.

5. Bake for Extra Crunch: Preheat the oven to 250°F (120°C). Spread the coated popcorn on a baking sheet. Bake for 30 minutes, stirring every 10 minutes.

6. Cool and Serve: Let the popcorn cool completely. Once cooled, break it into clusters and enjoy!

Servings and Timing

• Servings: Makes approximately 12 cups

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

Variations

• Add-ins: Include mini chocolate chips, crushed nuts, or pretzels for a twist.

• Less Sweet: Use a pinch of sea salt to balance the sweetness.

• Make it Vegan: Use dairy-free butter and marshmallows for a vegan-friendly version.

Storage/Reheating

Store your Marshmallow Caramel Corn in an airtight container at room temperature for up to one week. If it becomes soft, crisp it up by baking it at 250°F (120°C) for 5-10 minutes.

FAQs

1. Can I use pre-packaged caramel sauce instead of making it from scratch?

Yes, you can use store-bought caramel sauce. Just ensure it’s good quality for the best flavor.

2. Can I substitute regular marshmallows with mini marshmallows?

Yes, mini marshmallows melt more quickly, making them perfect for this recipe.

3. How can I make the caramel popcorn less sweet?

Try adding a touch of sea salt to the mix or sprinkle some on top after baking.

4. Can I add other ingredients like chocolate or nuts?

Absolutely! Chocolate chips, crushed nuts, or pretzels are great additions. Add them after baking when the caramel is still warm.

5. Can I use microwave popcorn for this recipe?

Yes, microwave popcorn works fine, just ensure it’s plain, without added butter or salt.

6. Is there a way to make this recipe healthier?

You could try using air-popped popcorn without butter and opt for a lighter caramel sauce.

7. Can I make this recipe in advance?

Yes, this treat can be made ahead and stored for up to a week.

8. Can I freeze Marshmallow Caramel Corn?

Freezing isn’t recommended as it can alter the texture. It’s best enjoyed fresh or stored at room temperature.

9. How can I prevent the popcorn from getting soggy?

Ensure the caramel is evenly mixed and baked for the recommended time. This helps maintain the crunchy texture.

10. Can I double the recipe?

Yes, just adjust your baking sheets and oven space accordingly.

Conclusion

Marshmallow Caramel Corn is the perfect snack for any occasion. With its combination of sweet, sticky caramel and crunchy popcorn, it’s sure to be a hit with everyone. Whether for a party or just a sweet treat at home, this recipe is simple to make and always satisfying.