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Marshmallow Caramel Corn Recipe

Marshmallow Caramel Corn Recipe
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★★★★★

4.7 from 12 reviews

This delicious Marshmallow Caramel Corn recipe combines the chewy sweetness of marshmallows with rich homemade caramel, coating crispy popped popcorn for a perfect sweet treat. Baked to a crunchy finish, this easy-to-make snack is ideal for movie nights or parties, with options to customize by adding nuts, chocolate, or a sprinkle of sea salt.

Ingredients

Scale

Popcorn

  • 12 cups popped popcorn (about ½ cup unpopped kernels)

Caramel Sauce

  • ½ cup unsalted butter
  • 1 cup packed brown sugar
  • 2 tablespoons light corn syrup

Marshmallow Mix

  • 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. Ensure that all unpopped kernels are removed to avoid any hard pieces.
  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, stirring constantly to prevent burning and to dissolve the sugar thoroughly.
  3. Add Marshmallows: Remove the saucepan from heat and immediately stir in the large marshmallows. Continue stirring until the marshmallows have completely melted into a smooth, thick caramel-marshmallow sauce. Stir in the vanilla extract for added flavor.
  4. Coat the Popcorn: Pour the warm caramel-marshmallow sauce evenly over the popped popcorn. Gently toss or stir the popcorn with a spatula or wooden spoon to ensure each piece is well coated without breaking the popcorn.
  5. Bake for Crunch: Line a large baking sheet with parchment paper and spread the coated popcorn in an even layer. Bake in a preheated oven at 250°F (120°C) for 30 minutes, stirring every 10 minutes to allow even baking and prevent burning. This step helps to set the caramel and create a crispy texture.
  6. Cool and Serve: Remove the baking sheet from the oven and allow the caramel corn to cool completely at room temperature. Once cooled, break it into smaller clusters and serve immediately. Store any leftovers in an airtight container.

Notes

  • You can add chopped nuts like pecans, almonds, or cashews during the coating step for extra crunch.
  • Mini chocolate chips can be stirred in after baking for a chocolatey variation.
  • A light sprinkling of sea salt after coating and before baking provides a delicious salty-sweet balance.
  • Store leftover caramel corn in an airtight container at room temperature for up to one week.
  • To refresh crispiness, reheat in the oven at 250°F (120°C) for 5-10 minutes.
  • If using regular-sized marshmallows instead of large, chop them into smaller pieces to ensure even melting.
  • Pre-packaged caramel sauce can be substituted, warmed slightly before mixing with the popcorn.

Nutrition

Keywords: caramel corn, marshmallow popcorn, sweet snack, homemade caramel, crunchy popcorn, movie snack, easy dessert

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