Description
A sweet and crunchy popcorn treat coated in marshmallow caramel.
Ingredients
Scale
- 10 cups popped popcorn
- 1 cup mini marshmallows
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup light corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 250°F (120°C). Spread the popped popcorn on a baking sheet.
- In a saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and salt. Bring to a boil and cook for 5 minutes, stirring constantly.
- Remove from heat and stir in the baking soda and vanilla extract. The mixture will foam.
- Add the mini marshmallows and stir until melted.
- Pour the caramel mixture over the popcorn and stir to coat evenly.
- Bake in the preheated oven for 45 minutes, stirring every 15 minutes.
- Remove from the oven and let cool completely before breaking into pieces.
Notes
Store in an airtight container for up to a week. Be careful when handling hot caramel.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Snack
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 20g
- Fat: 9g
- Carbohydrates: 30g
- Protein: 1g