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Marshmallow Caramel Corn

Marshmallow Caramel Corn

Marshmallow Caramel Corn is a deliciously unique snack combining the perfect crunch of caramel-coated popcorn with the soft, gooey texture of melted mini marshmallows. This easy-to-make treat balances sweet, rich flavors and delightful textures, making it an excellent choice for homemade gifts, party snacks, or cozy indulgences. With pantry staples and simple steps, this recipe invites customization and is naturally gluten-free, perfect for a fun and festive cooking project.

  • Total Time: 1 hour 15 minutes
  • Yield: Approximately 10 cups 1x

Ingredients

Scale

Popcorn Base

  • 8 cups plain popped popcorn (avoid pre-buttered varieties)

Caramel Sauce

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup brown sugar, packed
  • 1/4 cup light corn syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract

Marshmallow

  • 1 1/2 cups mini marshmallows

Instructions

  1. Pop the Corn: Start fresh by popping your popcorn kernels in a large pot or an air popper, taking care to avoid burning. Once popped, transfer the popcorn to a large bowl and remove any un-popped kernels to ensure a consistent crunchy texture.
  2. Make the Caramel Sauce: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, light corn syrup, and salt. Bring the mixture to a bubbling boil, then reduce the heat slightly and let it simmer for about 4-5 minutes, stirring continuously to prevent burning.
  3. Add Baking Soda and Vanilla: Remove the saucepan from the heat and quickly stir in the baking soda and vanilla extract. The mixture will bubble up and lighten in color, making the caramel airy and light.
  4. Combine Marshmallows and Caramel: Immediately fold the mini marshmallows into the warm caramel sauce off the heat, allowing them to melt slightly and create a luscious, gooey texture that complements the crunch.
  5. Coat the Popcorn: Pour the warm caramel and marshmallow mixture over the prepared popcorn in the large bowl. Using a spatula, gently fold and toss the popcorn until every kernel is thoroughly coated without breaking the popcorn.
  6. Bake for Perfect Crunch: Spread the coated popcorn evenly on a baking sheet lined with parchment paper. Bake in a preheated oven at 250°F (120°C) for 45 minutes. Stir the popcorn every 15 minutes to ensure even cooking and coating.
  7. Cool and Serve: Once baked, remove the popcorn from the oven and let it cool completely on the baking sheet. The caramel corn will crisp up as it cools, making it ready to enjoy or store.

Notes

  • Use fresh popped popcorn to ensure maximum crispiness and avoid stale flavors.
  • Don’t skip baking soda; it aerates the caramel, preventing it from being too heavy or hard.
  • Work quickly when coating the popcorn, as caramel hardens fast.
  • Stir gently but thoroughly when mixing to coat evenly without breaking the popcorn kernels.
  • Line your baking sheet with parchment paper to prevent sticking and make cleanup easier.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 15g
  • Sodium: 130mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 15mg

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