Caramel Marshmallow Popcorn (Printable Version)
# What You'll Need:
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1 teaspoon vanilla extract
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1 package (10 ounces, about 35) large marshmallows
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2 tablespoons light corn syrup
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1 cup packed brown sugar
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1/2 cup unsalted butter
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12 cups popped popcorn (start with about 1/2 cup kernels)
# How to Make It:
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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.
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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.
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Drizzle your warm marshmallow caramel all over the popcorn. Gently toss until every piece looks glossy.
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Take the pot off the stove right away and mix in the vanilla. It’ll smell amazing instantly.
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Turn the heat down. Drop in all the marshmallows and keep stirring so they melt into a smooth, oozy mess.
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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.
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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.
# Additional Tips:
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Want extra crunch? Throw in nuts, salty pretzel bites, or swirl some melted chocolate on before it sets.
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To keep your caramel corn crisp, leave it in a sealed container on the counter. It’ll taste fresh for about 3 days.