Marshmallow Caramel Corn Popcorn (Print Version)
# Ingredients:
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12 cups popped popcorn (approximately 1/2 cup unpopped kernels)
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1/2 cup unsalted butter
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1 cup packed brown sugar
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2 tablespoons light corn syrup
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1 package (10 ounces, approximately 35 pieces) large marshmallows
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1 teaspoon vanilla extract
# Instructions:
01 -
Pop the popcorn using an air popper, stovetop, or microwave, then place in a large bowl, discarding any unpopped kernels.
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Melt butter in a large saucepan over medium heat. Add brown sugar and corn syrup, stirring until sugar dissolves and mixture is uniform.
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Lower heat to medium-low and add the marshmallows. Stir continuously until fully melted and the mixture is smooth.
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Remove saucepan from heat and immediately stir in vanilla extract.
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Pour the hot caramel-marshmallow mixture over the popcorn. Gently fold until all kernels are evenly coated.
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Spread coated popcorn onto a large, foil-lined baking sheet lightly sprayed with non-stick cooking spray. Allow to cool and set for 10–15 minutes.
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Once cooled, break into clusters and serve. Store leftovers in an airtight container.
# Notes:
01 -
Enhance texture by adding nuts, pretzels, or drizzling melted chocolate over the popcorn before it sets.
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Store prepared caramel corn in an airtight container at room temperature for up to three days to maintain freshness.