Description
A delightful treat combining marshmallows and caramel with popcorn for a sweet snack.
Ingredients
Scale
- 12 cups freshly popped popcorn (from approximately 1/2 cup unpopped kernels)
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 2 tablespoons light corn syrup
- 1 package (10 ounces) large marshmallows, about 35 pieces
- 1 teaspoon pure vanilla extract
Instructions
- Pop the popcorn using an air popper, stovetop, or microwave, and transfer to a large mixing bowl, discarding any unpopped kernels.
- In a medium saucepan over medium heat, melt the butter. Add brown sugar and corn syrup, stirring constantly, and bring to a gentle simmer. Continue cooking for 5 minutes until the mixture is fully combined and smooth.
- Add marshmallows to the saucepan and stir continuously until completely melted and the sauce becomes uniform.
- Pour the warm caramel-marshmallow mixture over the popcorn. Gently toss with a spatula until all popcorn is evenly coated.
- Arrange the coated popcorn in a single layer on a baking sheet lined with parchment paper. Bake in a 250°F oven for 30 minutes, stirring every 10 minutes for consistent coating.
- Remove the tray from the oven and let the popcorn cool completely. Break into clusters before serving.
Notes
- Make sure to keep an eye on the caramel mixture as it can burn easily.
- Store leftover popcorn in an airtight container to maintain freshness.
- This treat can be customized with nuts or chocolate chips if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg