Description
This irresistibly crunchy marshmallow caramel corn combines the sweet gooeyness of caramel with fluffy marshmallows and crispy popped corn. It’s a delightful treat that’s perfect for movie nights, parties, or just because!
Ingredients
Scale
- 8 cups popped popcorn (plain, no salt or butter)
- 1 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2 cups mini marshmallows
- 1 cup caramel bits or chopped soft caramels
- Sea salt, for sprinkling (optional)
Instructions
- Preheat your oven to 250°F (120°C). Line two large baking sheets with parchment paper and set aside.
- Pop the popcorn and spread it out on the prepared baking sheets. Remove any unpopped kernels and set aside.
- In a large saucepan, melt the butter over medium heat.
- Add the brown sugar, granulated sugar, and corn syrup. Stir constantly until the mixture comes to a boil.
- Boil for 4-5 minutes without stirring, until it reaches 250°F (120°C) on a candy thermometer (hard ball stage).
- Remove from heat and quickly stir in the vanilla extract and baking soda. The mixture will foam up.
- Pour the hot caramel over the popcorn and toss to coat evenly.
- Bake in the preheated oven for 45 minutes, stirring every 15 minutes.
- Remove from the oven and immediately stir in the mini marshmallows and caramel bits until melted and coating the popcorn.
- Let cool completely on the baking sheets, then break into pieces.
- Sprinkle with sea salt if desired. Store in an airtight container.
Notes
For extra crunch, bake a bit longer. Use microwave popcorn if you prefer, but remove any added flavors. Ensure caramel is at the right temperature for best results.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Dessert, Snack
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 40g
- Fat: 12g
- Carbohydrates: 55g
- Protein: 2g