Sweet and Crunchy Marshmallow Caramel Corn Bliss

Enjoy the irresistible Marshmallow Caramel Corn, a quick and customizable snack that's perfect for any gathering.

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Prep Time 10

Cook Time 30

Cooling Time 30

Total Time 1 10

Servings: 10 cups

Course: Snacks

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Popcorn

10-12 cups Popped Popcorn About needed for a crunchy base.

For the Caramel Sauce

1 cup Unsalted Butter Can substitute with plant-based margarine.
1 cup Brown Sugar Coconut sugar can be used for a unique flavor.
1/2 cup Light Corn Syrup Alternatively, use maple syrup or agave.
1 teaspoon Vanilla Extract Almond extract can be used for variety.
1/2 teaspoon Salt To balance sweetness.

For the Gooey Texture

4 cups Mini Marshmallows Use plant-based marshmallows for a vegan version.

Equipment

Air popper or stovetop
Medium saucepan
Mixing bowl
baking sheet
Parchment paper

Method

Step‑by‑Step Instructions

Begin by popping about 10-12 cups of popcorn using an air popper or stovetop method. Transfer to a large mixing bowl.
In a medium saucepan, combine unsalted butter, brown sugar, and light corn syrup. Heat over medium heat, stirring frequently for about 5-7 minutes.
Once the caramel mixture is bubbling perfectly, stir in mini marshmallows until completely melted and smooth.
Gradually pour the warm caramel mixture over the popcorn. Toss gently to ensure even coating.
Preheat your oven to 200°F (95°C). Spread the caramel-coated popcorn on a lined baking sheet. Bake for 30 minutes, stirring every 10 minutes.
Remove from the oven and let it cool completely on the baking sheet before breaking into clusters.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 28gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 30mgSodium: 70mgPotassium: 50mgFiber: 1gSugar: 14gVitamin A: 500IUCalcium: 10mgIron: 0.5mg

Notes

Ensure popcorn is freshly popped for optimal crunch. Experiment with custom mix-ins while being cautious of moisture levels.

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