Gooey Marshmallow Caramel Popcorn
This gooey, buttery, melt-in-your-mouth popcorn is what movie nights dream about. Imagine warm caramel that cloaks every crunchy kernel, then soft mini marshmallows folding in to create pockets of sweet, pillowy goodness.
Servings: 12 servings
Calories: 250kcal
Equipment
- Medium Saucepan
- Baking Dish
- Spatula
Ingredients
Popcorn
- 1/2 cup popcorn kernels Popped (about 12–14 cups popped popcorn), remove unpopped kernels
Caramel Mixture
- 1 cup brown sugar Packed
- 1/2 cup unsalted butter Melted
- 1/4 cup corn syrup Light, room temperature
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows At room temperature
Instructions
- Preheat your oven to 250°F (120°C). Prepare a large baking dish or rimmed baking sheet so the popcorn can be spread in a thin layer.
- Place the popped popcorn in the large baking dish, gently removing any large unpopped kernels.
- In a medium saucepan over medium heat, melt the butter until it’s fully liquid and slightly foamy.
- Add the brown sugar, corn syrup, and salt to the melted butter. Stir to combine, then bring this mixture to a boil while stirring constantly.
- Let the caramel boil for about 5 minutes without stirring. Watch carefully.
- Remove the pan from heat and stir in the baking soda and vanilla extract.
- Pour the caramel mixture over the popcorn and carefully fold or stir with a spatula to coat the popcorn evenly.
- Bake in the preheated oven for 45 minutes, stirring every 15 minutes.
- Once done, remove from the oven and while still warm, add the mini marshmallows and stir gently.
- Allow the popcorn to cool completely before serving.
Notes
Store in an airtight container for up to 3 days. For a less-sweet version, reduce brown sugar to 3/4 cup and add a bit more salt.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 20g | Vitamin A: 300IU | Calcium: 20mg | Iron: 0.5mg