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Marshmallow Caramel Corn

A delightful and easy-to-make treat blending fluffy popcorn with gooey caramel and melty marshmallows, perfect for movie nights and family gatherings.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the popcorn
  • 10 cups popped popcorn (about 1/2 cup unpopped kernels)
For the caramel sauce
  • 1 cup unsalted butter (2 sticks)
  • 1 cup brown sugar (packed for rich caramel depth)
  • 1/2 cup corn syrup (light or dark for flavor)
  • 1/2 teaspoon baking soda (to give an amazing texture)
  • 1 teaspoon vanilla extract (for aromatic boost)
  • 1 bag mini marshmallows (10 oz for sweetness)

Method
 

Preparation
  1. Start by popping your popcorn using your favorite method—be it stovetop, microwave, or air popper. Once popped, transfer it to a large bowl or roasting pan, removing any unpopped kernels.
Cooking the caramel sauce
  1. In a medium saucepan, melt the butter over medium heat. Mix in the brown sugar and corn syrup. Let it come to a gentle simmer, stirring consistently until it bubbles for about 4-5 minutes.
  2. Remove from heat and stir in the baking soda and vanilla extract.
Combining
  1. While the caramel sauce is still warm, add the mini marshmallows and stir until they melt and combine with the caramel.
  2. Drizzle this mixture over the popcorn and gently stir it to coat evenly.
Baking
  1. Spread the mixture onto a parchment-lined baking sheet and bake at 250°F for 45 minutes, stirring every 15 minutes.
Serving
  1. Once cooled, serve in bowls or store in an airtight container.
  2. Optional: Add chocolate chips or peanuts for extra flavor.

Notes

To make the caramel and marshmallow mixture extra creamy, use high-quality butter and let marshmallows warm before adding. Prevent sticking by using cooking spray on mixing tools.