Introduction
Craving a sweet, sticky snack that’s perfect for movie nights or sharing with friends? Say hello to Marshmallow Caramel Corn! This delightful treat combines fluffy popcorn with a gooey, caramel-marshmallow coating that’s both crunchy and chewy. Ideal for parties, game days, or a cozy evening in, this recipe is as fun to make as it is to eat. Curious about how to create this irresistible popcorn treat? Let’s dive into this quick and easy recipe that’s sure to become a crowd favorite!
Overview: Why Marshmallow Caramel Corn Is Special
Marshmallow Caramel Corn is a playful twist on classic caramel corn, using marshmallows to create a softer, chewier coating with a rich, buttery caramel flavor. The combination of crispy popcorn, sweet caramel, and melted marshmallows makes it a perfect balance of textures and tastes. It’s quick to prepare, uses pantry staples, and is highly addictive, making it a go-to for casual gatherings or gifting in festive tins.
- Time Requirement:
- Prep: 10 minutes
- Cooking: 10 minutes
- Cooling: 15–20 minutes
- Total: About 35–40 minutes
- Difficulty Level: Easy. Involves simple melting and mixing, suitable for beginners.
- Why It’s Special: This recipe yields 8 cups (about 8 servings), is perfect for sharing, and offers a fun, sticky texture. It’s kid-friendly, budget-friendly, and ideal for any occasion.
Essential Ingredients
This treat comes together with a handful of ingredients that create a sweet, gooey coating for popcorn. Here’s what you need and why each matters:
- Popped Popcorn (8 cups): The crunchy base that carries the caramel-marshmallow coating.
- Unsalted Butter (½ cup): Adds richness and forms the base of the caramel.
- Brown Sugar (1 cup, packed): Provides deep, caramel-like sweetness.
- Light Corn Syrup (2 tbsp): Helps create a smooth, sticky caramel texture.
- Large Marshmallows (10 oz bag, about 35): Melt into a gooey, chewy coating that sets the popcorn.
- Vanilla Extract (1 tsp): Enhances the flavor with a warm, sweet note.
Substitutions and Variations
- Popcorn: Use microwave, stovetop, or pre-popped popcorn; ensure it’s plain or lightly salted.
- Butter: Swap for vegan butter or coconut oil for a dairy-free version.
- Brown Sugar: Replace with coconut sugar for a different flavor, though it may be less caramel-like.
- Corn Syrup: Substitute with honey or maple syrup, but the texture may be slightly softer.
- Marshmallows: Use mini marshmallows (about 5 cups) or vegan marshmallows for a dairy-free option.
- Add-Ins: Mix in ½ cup chopped nuts, chocolate chips, or pretzel pieces after coating for extra texture.
Step-by-Step Instructions
Follow these steps to create Marshmallow Caramel Corn that’s sweet, sticky, and perfectly coated:
- Prepare the Popcorn and Baking Sheet:
- Place 8 cups popped popcorn in a large mixing bowl, removing any unpopped kernels.
- Line a rimmed baking sheet with aluminum foil and lightly spray with non-stick cooking spray. Set aside.
- Melt the Butter:
- In a large saucepan, melt ½ cup unsalted butter over medium heat until fully melted and shimmering (about 1–2 minutes).
- Make the Caramel Base:
- Add 1 cup packed brown sugar and 2 tbsp light corn syrup to the melted butter.
- Stir continuously and cook for 2–3 minutes until the mixture is well blended, smooth, and bubbly.
- Add the Marshmallows:
- Reduce the heat to medium-low and add the 10 oz bag of large marshmallows (about 35).
- Stir constantly until the marshmallows melt completely into a gooey, uniform mixture (about 3–4 minutes).
- Remove from heat and stir in 1 tsp vanilla extract.
- Coat the Popcorn:
- Pour the warm marshmallow-caramel mixture over the popcorn in the mixing bowl.
- Stir gently with a spatula or wooden spoon until the popcorn is evenly coated, working quickly before the mixture begins to set.
- Spread and Cool:
- Spread the coated popcorn evenly onto the prepared baking sheet.
- Let it cool completely (about 15–20 minutes) until the coating hardens slightly.
- Serve:
- Break into clusters and serve in a large bowl or package in bags for gifting.
- Enjoy as a sweet, sticky snack!
Cooking Tips
- Fresh Popcorn: Use freshly popped popcorn for the best texture; stale popcorn can become chewy.
- Stir Constantly: Keep stirring the caramel and marshmallow mixture to prevent burning or sticking to the pan.
- Work Quickly: Coat the popcorn immediately after adding the vanilla, as the mixture thickens as it cools.
- Non-Stick Tip: Lightly grease your spatula or spoon with cooking spray to prevent the sticky mixture from clinging.
Assembly: Creating the Perfect Marshmallow Caramel Corn
This treat is all about coating crispy popcorn with a gooey, sweet mixture for a delightful snack. Here’s how to make it look and taste amazing:
- Popcorn Prep:
- Ensure the popcorn is free of unpopped kernels to avoid hard bites.
- Use a large bowl to allow ample room for coating.
- Caramel-Marshmallow Coating:
- Pour the mixture slowly and stir gently to coat every piece evenly without crushing the popcorn.
- Work in batches if needed to ensure thorough coating.
- Spreading:
- Spread the popcorn thinly on the baking sheet to prevent large clumps and allow even cooling.
- Presentation Tips:
- Serve in a colorful bowl or mason jars to highlight the golden, sticky clusters.
- Package in cellophane bags tied with ribbon for a festive gift or party favor.
- Pair with a cold drink like iced tea or soda to balance the sweetness.
Storage and Make-Ahead Tips
This caramel corn stays fresh and crunchy with proper storage:
- Room Temperature: Store in an airtight container or resealable bag at room temperature for up to 1 week. Avoid humid environments to maintain crunch.
- Refrigerator: Not recommended, as moisture can make the popcorn soggy.
- Freezer: Freeze in an airtight container for up to 1 month. Thaw at room temperature for a few hours before serving.
- Make-Ahead: Prepare up to 3 days in advance for parties or gifting; store in an airtight container to keep fresh.
- Serving Tip: Break into smaller clusters for easier snacking and to maintain texture.
Recipe Variations
Get creative with these fun twists to make the caramel corn your own:
- Chocolate-Drizzled Caramel Corn: Drizzle with ½ cup melted dark or white chocolate after cooling for a decadent touch.
- Spiced Caramel Corn: Add ½ tsp cinnamon or a pinch of cayenne pepper to the caramel mixture for a warm or spicy kick.
- Nutty Caramel Corn: Mix in ½ cup roasted peanuts or almonds after coating for extra crunch.
- S’mores Caramel Corn: Add ½ cup crushed graham crackers and ¼ cup mini chocolate chips after cooling.
- Vegan Caramel Corn: Use vegan butter and vegan marshmallows, and ensure corn syrup is vegan-friendly.
Nutritional Information
- Per Serving (1 cup):
- Calories: ~150 kcal
- Protein: 2 g
- Fat: 7 g
- Carbohydrates: ~22 g
- Sugar: ~15 g
- Sodium: ~50 mg (varies with popcorn type)
- Note: Nutritional values are approximate and depend on specific ingredients used.
Conclusion
Marshmallow Caramel Corn is the ultimate sweet-and-sticky snack, offering a perfect blend of crunchy popcorn and gooey caramel-marshmallow coating in every bite. With its quick preparation, crowd-pleasing appeal, and endless customization options, it’s a must-try for movie nights, parties, or any time you crave a fun treat. This recipe is so simple and addictive, you’ll want to make it again and again. So grab your popcorn, melt those marshmallows, and get ready to enjoy a snack that’s pure sweet bliss!
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Marshmallow Caramel Corn
Description
Craving a sweet, sticky snack that’s perfect for movie nights or sharing with friends? Say hello to Marshmallow Caramel Corn! This delightful treat combines fluffy popcorn with a gooey, caramel-marshmallow coating that’s both crunchy and chewy.
Ingredients
This treat comes together with a handful of ingredients that create a sweet, gooey coating for popcorn. Here’s what you need and why each matters:
-
Popped Popcorn (8 cups): The crunchy base that carries the caramel-marshmallow coating.
-
Unsalted Butter (½ cup): Adds richness and forms the base of the caramel.
-
Brown Sugar (1 cup, packed): Provides deep, caramel-like sweetness.
-
Light Corn Syrup (2 tbsp): Helps create a smooth, sticky caramel texture.
-
Large Marshmallows (10 oz bag, about 35): Melt into a gooey, chewy coating that sets the popcorn.
-
Vanilla Extract (1 tsp): Enhances the flavor with a warm, sweet note.
Substitutions and Variations
-
Popcorn: Use microwave, stovetop, or pre-popped popcorn; ensure it’s plain or lightly salted.
-
Butter: Swap for vegan butter or coconut oil for a dairy-free version.
-
Brown Sugar: Replace with coconut sugar for a different flavor, though it may be less caramel-like.
-
Corn Syrup: Substitute with honey or maple syrup, but the texture may be slightly softer.
-
Marshmallows: Use mini marshmallows (about 5 cups) or vegan marshmallows for a dairy-free option.
-
Add-Ins: Mix in ½ cup chopped nuts, chocolate chips, or pretzel pieces after coating for extra texture.
Instructions
Follow these steps to create Marshmallow Caramel Corn that’s sweet, sticky, and perfectly coated:
-
Prepare the Popcorn and Baking Sheet:
-
Place 8 cups popped popcorn in a large mixing bowl, removing any unpopped kernels.
-
Line a rimmed baking sheet with aluminum foil and lightly spray with non-stick cooking spray. Set aside.
-
-
Melt the Butter:
-
In a large saucepan, melt ½ cup unsalted butter over medium heat until fully melted and shimmering (about 1–2 minutes).
-
-
Make the Caramel Base:
-
Add 1 cup packed brown sugar and 2 tbsp light corn syrup to the melted butter.
-
Stir continuously and cook for 2–3 minutes until the mixture is well blended, smooth, and bubbly.
-
-
Add the Marshmallows:
-
Reduce the heat to medium-low and add the 10 oz bag of large marshmallows (about 35).
-
Stir constantly until the marshmallows melt completely into a gooey, uniform mixture (about 3–4 minutes).
-
Remove from heat and stir in 1 tsp vanilla extract.
-
-
Coat the Popcorn:
-
Pour the warm marshmallow-caramel mixture over the popcorn in the mixing bowl.
-
Stir gently with a spatula or wooden spoon until the popcorn is evenly coated, working quickly before the mixture begins to set.
-
-
Spread and Cool:
-
Spread the coated popcorn evenly onto the prepared baking sheet.
-
Let it cool completely (about 15–20 minutes) until the coating hardens slightly.
-
-
Serve:
-
Break into clusters and serve in a large bowl or package in bags for gifting.
-
Enjoy as a sweet, sticky snack!
-
Cooking Tips
-
Fresh Popcorn: Use freshly popped popcorn for the best texture; stale popcorn can become chewy.
-
Stir Constantly: Keep stirring the caramel and marshmallow mixture to prevent burning or sticking to the pan.
-
Work Quickly: Coat the popcorn immediately after adding the vanilla, as the mixture thickens as it cools.
-
Non-Stick Tip: Lightly grease your spatula or spoon with cooking spray to prevent the sticky mixture from clinging.
FAQs
Q: Can I use microwave popcorn?
A: Yes! Use plain or lightly salted microwave popcorn, ensuring 8 cups total. Avoid heavily buttered varieties to prevent greasiness.
Q: Is this snack healthy?
A: It’s a sweet treat with moderate calories but high in sugar and fat. Enjoy in moderation as a fun indulgence!
Q: Why is my caramel corn sticky?
A: Stickiness can occur if the mixture isn’t cooked long enough or if stored in a humid environment. Cook until bubbly and store in an airtight container.
Q: Can I use mini marshmallows?
A: Yes! Use about 5 cups mini marshmallows; they melt faster, so stir carefully to avoid burning.
Q: How do I store leftovers?
A: Store in an airtight container at room temperature for up to 1 week or freeze for up to 1 month. See storage tips above for details.
Q: Can I make this vegan?
A: Yes! Use vegan butter, vegan marshmallows, and replace corn syrup with maple syrup or agave nectar if needed.