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Marshmallow Caramel Corn Recipe

Marshmallow Caramel Corn Recipe
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★★★★★

4.8 from 6 reviews

Delight in this irresistible Marshmallow Caramel Corn, combining crunchy popcorn coated in a luscious caramel and melted marshmallow mixture, baked to perfection for a sweet, chewy, and crunchy snack that’s perfect for movie nights or festive gatherings.

Ingredients

Scale

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, ensuring you have about 12 cups of popped kernels ready for coating.
  2. Make the Caramel: In a medium saucepan over medium heat, melt the unsalted butter. Stir in the packed brown sugar and light corn syrup. Bring the mixture to a simmer and cook for about 5 minutes, stirring constantly to prevent burning, until it thickens slightly.
  3. Add Marshmallows: Add the large marshmallows to the caramel mixture and stir continuously until they melt completely and the sauce becomes smooth and glossy.
  4. Coat the Popcorn: Pour the warm caramel-marshmallow sauce evenly over the popped popcorn. Gently toss and fold the popcorn with a spatula or spoon to coat every piece thoroughly without crushing the popcorn.
  5. Bake for Crunch: Spread the coated popcorn in a single layer on a baking sheet lined with parchment paper. Bake at 250°F (120°C) for 30 minutes. Stir the popcorn every 10 minutes to ensure even baking and coating, which results in a perfect crunchy texture.
  6. Cool and Serve: Remove the popcorn from the oven and allow it to cool completely on the baking sheet. Once cooled, break it into clusters and serve. Store any leftovers in an airtight container to maintain freshness.

Notes

  • For best results, use freshly popped popcorn without any added butter or salt.
  • Light corn syrup helps prevent crystallization in the caramel, but if unavailable, you can substitute with an equal amount of honey.
  • If you prefer extra crunch, extend the baking time by 5–10 minutes but watch closely to avoid burning.
  • Ensure the marshmallows are fully melted for a smooth coating; uneven melting can cause clumping.
  • This recipe is not gluten-free if your popcorn or ingredients contain gluten; check labels accordingly.
  • Store caramel corn in an airtight container at room temperature to keep it fresh for up to 3 days.

Nutrition

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

Find it online: https://recipeswithmia.com/marshmallow-caramel-corn-recipe/