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:
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Popped Popcorn (8 cups): The crunchy base that carries the caramel-marshmallow coating.
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Unsalted Butter (½ cup): Adds richness and forms the base of the caramel.
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Brown Sugar (1 cup, packed): Provides deep, caramel-like sweetness.
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Light Corn Syrup (2 tbsp): Helps create a smooth, sticky caramel texture.
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Large Marshmallows (10 oz bag, about 35): Melt into a gooey, chewy coating that sets the popcorn.
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Vanilla Extract (1 tsp): Enhances the flavor with a warm, sweet note.
Substitutions and Variations
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Popcorn: Use microwave, stovetop, or pre-popped popcorn; ensure it’s plain or lightly salted.
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Butter: Swap for vegan butter or coconut oil for a dairy-free version.
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Brown Sugar: Replace with coconut sugar for a different flavor, though it may be less caramel-like.
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Corn Syrup: Substitute with honey or maple syrup, but the texture may be slightly softer.
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Marshmallows: Use mini marshmallows (about 5 cups) or vegan marshmallows for a dairy-free option.
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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:
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Prepare the Popcorn and Baking Sheet:
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Place 8 cups popped popcorn in a large mixing bowl, removing any unpopped kernels.
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Line a rimmed baking sheet with aluminum foil and lightly spray with non-stick cooking spray. Set aside.
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Melt the Butter:
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In a large saucepan, melt ½ cup unsalted butter over medium heat until fully melted and shimmering (about 1–2 minutes).
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Make the Caramel Base:
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Add 1 cup packed brown sugar and 2 tbsp light corn syrup to the melted butter.
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Stir continuously and cook for 2–3 minutes until the mixture is well blended, smooth, and bubbly.
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Add the Marshmallows:
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Reduce the heat to medium-low and add the 10 oz bag of large marshmallows (about 35).
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Stir constantly until the marshmallows melt completely into a gooey, uniform mixture (about 3–4 minutes).
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Remove from heat and stir in 1 tsp vanilla extract.
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Coat the Popcorn:
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Pour the warm marshmallow-caramel mixture over the popcorn in the mixing bowl.
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Stir gently with a spatula or wooden spoon until the popcorn is evenly coated, working quickly before the mixture begins to set.
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Spread and Cool:
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Spread the coated popcorn evenly onto the prepared baking sheet.
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Let it cool completely (about 15–20 minutes) until the coating hardens slightly.
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Serve:
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Break into clusters and serve in a large bowl or package in bags for gifting.
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Enjoy as a sweet, sticky snack!
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Cooking Tips
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Fresh Popcorn: Use freshly popped popcorn for the best texture; stale popcorn can become chewy.
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Stir Constantly: Keep stirring the caramel and marshmallow mixture to prevent burning or sticking to the pan.
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Work Quickly: Coat the popcorn immediately after adding the vanilla, as the mixture thickens as it cools.
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Non-Stick Tip: Lightly grease your spatula or spoon with cooking spray to prevent the sticky mixture from clinging.