Name: Marshmallow Caramel Popcorn
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1/2 cup Brown Sugar (Packed); 1/2 cup Butter (Room temperature or melted); 9-10 pieces Marshmallows (Regular size (add more for extra chew)); 12 cups Popcorn (Popped (about 1/2 cup kernels popped or store-bought plain popcorn)); 1/2 teaspoon Sea Salt (Optional for sprinkling); 1/4 cup Chopped Nuts (Optional); 1/4 cup Chocolate Chips (Optional for drizzling later)

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Creamy, chewy, and delightfully crunchy — Marshmallow Caramel Popcorn is the cozy, crowd-pleasing snack you didn’t know you needed. Imagine warm, buttery caramel wrapping every fluffy kernel, with little pockets of gooey marshmallow that stretch and melt in your mouth. Fun fact: this hybrid treat often shows up at backyard movie nights and holiday bake sales because it’s irresistible and ridiculously simple to make.

This recipe stands out because it’s quick to prepare, uses just a handful of pantry staples, and is family-friendly — kids can help drizzle the sauce or stir the popcorn. If you enjoy other easy caramel treats on the blog, you might also love our rich caramel poke cake for parties, which has a similar sweet-salty comfort that always disappears fast: https://recipesfiber.com/caramel-butter-pecan-praline-poke-cake/. Try this popcorn for game nights, classroom parties, or a sweet afternoon pick-me-up.

What is Marshmallow Caramel Popcorn?

What’s in a name? Marshmallow Caramel Popcorn combines two nostalgic favorites: sticky marshmallows and silky caramel — all clinging to crunchy popcorn. Why call it that? Because it literally tastes like a marshmallow got cozy with caramel at a popcorn party. Who named it — candy scientists or sugar-happy snackers? Either way, it begs the rhetorical question: isn’t everything better when two sweets team up?

A playful thought: maybe someone figured “the way to a man’s heart is through his stomach,” and then thought, why stop there? Add marshmallows and caramel. The result is snack heaven. Give it a try and see if it doesn’t become your family’s next go-to treat.

Why You’ll Love This

Big flavor from a small effort: The standout is the perfect balance of buttery caramel and pillowy marshmallow coating every kernel, giving you layers of texture — crisp, chewy, and melt-in-your-mouth.
Cost-effective and kid-approved: Making this at home saves money versus store-bought gourmet popcorn tins, and one batch feeds a crowd — perfect for parties or school events.
Customizable toppings: Add nuts, a sprinkle of sea salt, or a drizzle of chocolate for extra flair. The base is so flavorful it pairs well with many additions.

If you like caramel-forward desserts, this lighter, snackable version shares the same comforting taste profile as our caramel poke cake — a sweet connection worth exploring: https://recipesfiber.com/caramel-butter-pecan-praline-poke-cake/. Try it tonight and be ready to share.

How to Make:

Quick Overview

This recipe is easy, fast, and wildly satisfying. You’ll microwave a simple caramel-marshmallow sauce, pour it over a big bowl of freshly popped popcorn, and toss until coated. Expect a mix of soft marshmallow pockets and a slightly crisp caramel finish once it cools. Prep time is about 5 minutes, and total time including tossing and cooling is under 15 minutes.

Ingredients

1/2 cup brown sugar, packed
1/2 cup butter, room temperature or melted
9-10 marshmallows, regular size (add more for extra chew)
12 cups popcorn, popped (about 1/2 cup kernels popped or store-bought plain popcorn)
Optional: 1/2 teaspoon sea salt for sprinkling, 1/4 cup chopped nuts, or 1/4 cup chocolate chips for drizzling later

Directions

Prepare popcorn: Pop kernels or use plain popped popcorn and transfer 12 cups into a very large mixing bowl. Remove any unpopped kernels.
Make the caramel-marshmallow sauce: In a microwave-safe bowl, combine 1/2 cup brown sugar and 1/2 cup butter. Microwave brown sugar and butter for 2 minutes.
Add marshmallows: Add 9-10 marshmallows to the hot mixture. Microwave until melted, 1 1/2 to 2 minutes. Stir until smooth and glossy.
Combine: Immediately pour the warm caramel-marshmallow sauce over the popcorn. Use a spatula to toss gently and coat as evenly as possible. Work quickly before the sauce sets.
Add finishing touches: If using nuts or sea salt, sprinkle them over the popcorn while it’s still warm and toss lightly. If you want chocolate chips, let the mixture cool for a few minutes, then drizzle melted chocolate on top.
Cool and serve: Spread the coated popcorn on a parchment-lined baking sheet to cool slightly and set. Break into clusters and serve once cooled enough to handle.

Marshmallow Caramel Popcorn

What to Serve With

Drinks: A cold glass of milk, hot chocolate on a chilly night, or sweet iced tea for warm days.
Sides for a movie night: Savory cheese straws, soft pretzels, or a simple veggie tray with ranch dip to balance the sweetness.
Party pairings: A fruit tray or citrus salad helps cut the sugar and refresh the palate between bites of sticky popcorn.

Top Tips for Perfecting

Marshmallow amount: Add an extra 2 marshmallows if you prefer more chewiness. Use mini marshmallows for a smoother melt.
Even coating: Work in batches if your mixing bowl is too small. Use a large spatula and fold gently to avoid crushing the popcorn.
Salt balance: A light sprinkle of flaky sea salt after tossing elevates the caramel flavor and prevents it from tasting too sweet.
Avoid burning: Microwave in short bursts and stir between intervals, as microwaves vary. The mixture should be glossy, not scorched.
Texture variation: For a crunchier finish, place the coated popcorn on a baking sheet and bake at 250°F for 10 minutes, stirring halfway.

Storing and Reheating Tips

Room temperature: Store in an airtight container at room temperature for up to 3 days. Keep it sealed to maintain crispness.
Refrigeration: Not necessary; refrigeration can make the popcorn chewy. If your kitchen is very humid, place sealed container in a cool pantry.
Freezing: You can freeze in an airtight, freezer-safe container for up to 1 month. Thaw at room temperature before serving.
Re-crisping: If popcorn softens, spread on a baking sheet and warm in a 275°F oven for 5-7 minutes to restore crispness. Cool briefly before serving.

FAQs

Can I use store-bought caramel sauce instead of making it?
Yes. Substitute about 3/4 cup of warmed store-bought caramel sauce and stir in 9-10 marshmallows, then proceed to coat the popcorn.

What type of popcorn is best for this recipe?
Plain, air-popped popcorn or lightly salted popcorn works best. Avoid heavily buttered or flavored popcorn to prevent overpowering the caramel-marshmallow coating.

Can I make this without a microwave?
Absolutely. Melt the butter and brown sugar in a saucepan over medium heat, add the marshmallows, and stir until melted and smooth. Proceed as directed.

How do I keep the popcorn from getting soggy?
Don’t overcoat the popcorn. Pour the sauce in stages and toss gently. Allow the popcorn to cool on a baking sheet so excess moisture evaporates.

Is this safe for kids to help make?
Yes, with supervision. Kids can help pop popcorn, measure ingredients, and toss the popcorn after the hot sauce has been poured and slightly cooled.

Conclusion

Marshmallow Caramel Popcorn is a simple, fast, and utterly delicious treat that brings comfort and fun to any gathering. It’s easy enough for a weeknight snack but special enough for parties, and the balance of sticky marshmallow and buttery caramel keeps everyone coming back for more. For more caramel-inspired inspiration, check out this caramel marshmallow popcorn recipe for another take on the idea: Caramel Marshmallow Popcorn. If you love party-friendly caramel treats, this version on Our Best Bites is also a great resource: Marshmallow Caramel Popcorn – Our Best Bites. Try this recipe, share it with friends, and enjoy the smiles that follow.