Marshmallow Caramel Corn Recipe

Marshmallow Caramel Corn is a delightful treat that combines the classic crunch of popcorn with a rich, gooey caramel and marshmallow coating. Perfect for movie nights or festive gatherings, this sweet snack is easy to make and irresistibly delicious.

Ingredients

• 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

Instructions

1. Step 1: Pop the popcorn using your preferred method, such as an air popper, stovetop, or microwave. Set aside in a large bowl.
2. Step 2: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and light corn syrup. Bring the mixture to a simmer and cook for about 5 minutes, stirring constantly to prevent burning.
3. Step 3: Add the marshmallows to the saucepan and stir continuously until they melt completely and the sauce is smooth.
4. Step 4: Remove the saucepan from heat and stir in the vanilla extract. Pour the caramel-marshmallow sauce over the popped popcorn and gently toss to coat all the popcorn evenly.
5. Step 5: Spread the coated popcorn evenly on a baking sheet lined with parchment paper. Bake in a preheated oven at 250°F (120°C) for 30 minutes, stirring every 10 minutes to ensure even coating and prevent sticking.
6. Step 6: Remove the popcorn from the oven and let it cool completely on the baking sheet. Once cool, break it into pieces and serve.

Tips & Variations

• For extra flavor, sprinkle a pinch of sea salt over the popcorn before baking to balance the sweetness.
• Use mini marshmallows if large ones are not available, adjusting quantity as needed.
• Add chopped nuts like pecans or almonds for added crunch.
• Store the coated popcorn in an airtight container to keep it fresh and crunchy.

Storage

Store the marshmallow caramel corn in an airtight container at room temperature for up to 3 days. Avoid storing in the refrigerator, as moisture can make the popcorn soggy. To refresh the crunch, spread the popcorn on a baking sheet and warm it in a low oven for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use microwave popcorn for this recipe?

Yes, microwave popcorn works well. Just be sure to remove any unpopped kernels and flavorings or salt before coating with the caramel sauce.

How do I prevent the popcorn from becoming soggy?

Baking the coated popcorn at a low temperature and stirring regularly helps to dry out the coating and maintain crispness. Also, storing it properly in an airtight container is key to keeping it crunchy.

Marshmallow Caramel Corn Recipe

Print Recipe

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4.8 from 139 reviews

Marshmallow Caramel Corn is a deliciously sweet and crunchy treat combining fluffy marshmallows with rich caramel coating over crispy popcorn. Perfect for snacking at parties or movie nights, this recipe features a buttery brown sugar caramel sauce infused with vanilla and melted marshmallows for an irresistible twist on traditional caramel corn.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: About 12 cups 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Popcorn

• 12 cups popped popcorn (about 1/2 cup unpopped kernels)

Caramel Sauce

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons light corn syrup

Marshmallow Mixture

• 1 package (10 oz) large marshmallows (approximately 35 marshmallows)
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Popcorn: Pop the popcorn using your preferred method such as an air popper, stovetop, or microwave until you have about 12 cups of popped kernels. Set aside in a large bowl.
2. Make the Caramel: In a medium saucepan over medium heat, melt the unsalted butter. Add the packed brown sugar and light corn syrup, stirring continuously. Bring the mixture to a gentle simmer and cook for about 5 minutes while stirring constantly to prevent burning.
3. Add Marshmallows: Remove the saucepan from heat and stir in the large marshmallows. Continue stirring until the marshmallows have completely melted and formed a smooth, glossy sauce. Mix in the vanilla extract until fully incorporated.
4. Coat the Popcorn: Pour the warm caramel-marshmallow sauce over the prepared popcorn. Using a spatula or wooden spoon, gently toss the popcorn to evenly coat every kernel with the sticky sauce.
5. Bake for Crunch: Line a baking sheet with parchment paper and spread the coated popcorn evenly across it. Bake in a preheated oven at 250°F (120°C) for 30 minutes, making sure to stir every 10 minutes. This process helps to dry out the caramel coating, making the popcorn crispier and less sticky.
6. Cool and Serve: Remove the baking sheet from the oven and let the popcorn cool completely on the parchment paper. Once cooled, break the popcorn into clusters or pieces. Serve immediately or store in an airtight container for fresh snacking.

Notes

• Ensure to stir the caramel constantly to prevent it from burning and becoming bitter.
• Use parchment paper on the baking sheet to avoid sticking and for easy cleanup.
• For extra flavor, sprinkle a pinch of salt over the popcorn before baking to create salted caramel popcorn.
• Store leftover popcorn in an airtight container to maintain its crunch for up to a week.
• You may substitute light corn syrup with golden syrup or honey, adjusting sweetness to taste.

Keywords: marshmallow caramel corn, caramel corn recipe, marshmallow popcorn, sweet popcorn snack, homemade caramel corn