Description
This homemade Marshmallow Caramel Corn recipe combines the classic buttery caramel corn with gooey melted marshmallows for a deliciously sweet and chewy treat. Perfect for movie nights or festive gatherings, this recipe features crunchy popcorn coated in a rich caramel and marshmallow mixture, baked to perfection for an irresistible snack.
Ingredients
Scale
Popcorn
- 12 cups popped popcorn, unpopped kernels removed
Caramel Mixture
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 10 large marshmallows
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Begin by preheating your oven to 250°F (120°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Prepare Popcorn: Place 12 cups of popped popcorn in a large bowl, making sure to remove any unpopped kernels for a better texture.
- Melt Butter: In a medium-sized saucepan over medium heat, melt 1/2 cup of unsalted butter completely.
- Add Sugar and Syrup: Stir in 1 cup packed brown sugar, 1/4 cup light corn syrup, and 1/2 teaspoon salt. Keep stirring constantly until the mixture starts to boil.
- Boil Mixture: Allow the mixture to boil without stirring for about 5 minutes so it thickens properly.
- Incorporate Marshmallows: Add 10 large marshmallows to the boiling mixture. Stir continuously until they are fully melted and blended into a smooth, caramel-like sauce.
- Add Vanilla: Remove the saucepan from heat and stir in 1/2 teaspoon vanilla extract for enhanced flavor.
- Coat Popcorn: Pour the hot caramel-marshmallow mixture over the popcorn. Use a spatula to gently fold and evenly coat all the popcorn pieces.
- Arrange on Baking Sheet: Spread the coated popcorn in an even layer on the prepared baking sheet for even baking and crisping.
- Bake in Oven: Bake the popcorn in the preheated oven for 15 minutes. Then remove and stir to redistribute the coating.
- Final Bake: Return the popcorn to the oven and bake for an additional 15 minutes to achieve crispy, caramelized coverage.
- Cool and Serve: Remove from the oven and let the marshmallow caramel corn cool completely on the baking sheet. Break apart any large clusters before serving or storing.
Notes
- Ensure all unpopped kernels are removed for safety and better eating experience.
- Use parchment paper or a silicone mat to prevent sticking and ease cleanup.
- Stir the caramel carefully to avoid burning, especially during boiling.
- Store the cooled caramel corn in an airtight container to maintain freshness and crunchiness.
- For extra flavor, sprinkle a pinch of sea salt over the caramel corn before baking.
