Marshmallow Caramel Popcorn
Creamy, chewy, and delightfully crunchy — Marshmallow Caramel Popcorn is the cozy, crowd-pleasing snack you didn’t know you needed.
Servings: 12 servings
Equipment
- Microwave
- Mixing Bowl
- Spatula
- Baking Sheet
Ingredients
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
Instructions
- Step 1: Prepare popcorn: Pop kernels or use plain popped popcorn and transfer 12 cups into a very large mixing bowl. Remove any unpopped kernels.
- Step 2: 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.
- Step 3: Add marshmallows: Add 9-10 marshmallows to the hot mixture. Microwave until melted, 1 1/2 to 2 minutes. Stir until smooth and glossy.
- Step 4: 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.
- Step 5: 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.
- Step 6: 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.
Notes
Store in an airtight container at room temperature for up to 3 days. For a crunchier finish, place the coated popcorn on a baking sheet and bake at 250°F for 10 minutes, stirring halfway.