Caramel Marshmallow Popcorn (Printable Version)
Popcorn smothered in sticky caramel and melted marshmallow for a crave-worthy, sweet bite every time.
# Ingredients Required:
→ Main
01 -
1 teaspoon vanilla extract
02 -
1 package (10 ounces, about 35) large marshmallows
03 -
2 tablespoons light corn syrup
04 -
1 cup packed brown sugar
05 -
1/2 cup unsalted butter
06 -
12 cups popped popcorn (start with about 1/2 cup kernels)
# Guide to Cooking:
01 -
After the popcorn’s cool, snap it into chunky pieces. Pour it into a container with a tight lid if you’re saving some for later.
02 -
Lay the sticky popcorn out on a foil-topped baking tray sprayed with cooking spray. Let it chill out and harden up for around 10 to 15 minutes.
03 -
Drizzle your warm marshmallow caramel all over the popcorn. Gently toss until every piece looks glossy.
04 -
Take the pot off the stove right away and mix in the vanilla. It’ll smell amazing instantly.
05 -
Turn the heat down. Drop in all the marshmallows and keep stirring so they melt into a smooth, oozy mess.
06 -
Start with your butter in a big pot over medium flame. Toss in brown sugar and corn syrup, and stir until it’s one silky blend—no grainy bits.
07 -
Make your popcorn however you like—microwave, stovetop, or air-popped. Toss out those hard unpopped bits and put the popcorn in a giant bowl.
# Extra Suggestions:
01 -
Want extra crunch? Throw in nuts, salty pretzel bites, or swirl some melted chocolate on before it sets.
02 -
To keep your caramel corn crisp, leave it in a sealed container on the counter. It’ll taste fresh for about 3 days.