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Marshmallow Caramel Corn

Marshmallow Caramel Corn

Marshmallow Caramel Corn is a delightfully sweet and crunchy snack combining fluffy, gooey marshmallows with smooth, rich caramel-coated popcorn. Perfect for movie nights, parties, or satisfying sweet cravings, this easy-to-make treat offers a perfect balance of soft marshmallow and irresistible crunch. Customize with nuts or chocolate for a personal twist, making it a versatile favorite for any occasion.

  • Total Time: 1 hour 5 minutes
  • Yield: About 10 cups 1x

Ingredients

Scale

Popcorn Base

  • 1/2 cup popcorn kernels
  • Ensure all unpopped kernels are removed

Caramel Sauce

  • 1 cup unsalted butter (2 sticks)
  • 2 cups packed brown sugar
  • 1/2 cup light corn syrup

Marshmallow Mixture

  • 4 cups mini marshmallows
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Pop the Corn: Start by popping your popcorn kernels using an air popper or stovetop method without oil or butter to keep the popcorn light and crispy. Set aside in a large mixing bowl, making sure to remove any unpopped kernels for the perfect crunchy texture.
  2. Prepare the Caramel Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar and light corn syrup. Bring the mixture to a gentle boil without stirring, allowing it to cook and thicken for about 4 to 5 minutes.
  3. Enhance the Caramel: Remove the saucepan from heat and carefully stir in baking soda, vanilla extract, and salt. This step lightens the caramel texture and adds depth to its flavor.
  4. Combine Marshmallows: Add the mini marshmallows to the warm caramel and gently stir until they begin to melt and incorporate, creating the signature gooeyness.
  5. Coat the Popcorn: Pour the marshmallow caramel mixture over the popcorn and carefully fold until the popcorn is evenly coated. Make sure every piece receives the delicious coating.
  6. Bake to Set: Spread the coated popcorn evenly on a parchment-lined baking sheet and bake at 250°F (120°C) for 45 minutes, stirring every 15 minutes. This ensures the caramel sets and the popcorn attains a perfectly crunchy finish.
  7. Cool and Enjoy: Once baked, let the Marshmallow Caramel Corn cool completely before breaking it into pieces to allow the coating to firm up and facilitate easy handling.

Notes

  • Use Fresh Popcorn: Freshly popped popcorn ensures better coating and crunch.
  • Watch the Caramel Carefully: Avoid overcooking the caramel to prevent bitterness.
  • Stir Gently: Mixing carefully keeps the popcorn from breaking and maintains fluffy marshmallow pockets.
  • Even Spread on Baking Sheet: Use a wide baking tray to spread popcorn evenly for consistent baking.
  • Cool Completely Before Storing: Prevents clumping and keeps your Marshmallow Caramel Corn fresh longer.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Appetizers
  • Method: Baking
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 15g
  • Sodium: 90mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg

Keywords: marshmallow caramel corn, caramel popcorn, sweet snack, crunchy snack, party snack, homemade caramel corn, marshmallow popcorn