Introduction

Marshmallow Caramel Corn combines the crunch of popcorn with the gooey sweetness of marshmallow and caramel. It’s a delightful treat perfect for movie nights or cozy snacking. This simple recipe turns everyday ingredients into an irresistible snack.

A close-up image of creamy white caramel popcorn, showing individual popcorn pieces coated in glossy, smooth caramel layer. The caramel layer is thick and shiny, covering each popcorn piece fully, with some small uneven textures where the caramel is pooled or dripped. The popcorn surfaces underneath have a light beige color barely visible through the caramel coating. The background is a white marbled texture, softly blurred to keep focus on the popcorn's creamy caramel shine. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 cups popped popcorn
1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons light corn syrup
1 package (10 oz) large marshmallows
1 teaspoon vanilla extract

Instructions

Step 1: In a large saucepan, melt the butter over medium heat. Stir in the brown sugar and corn syrup, then bring the mixture to a boil. Let it boil for about 3-4 minutes without stirring to create a smooth caramel.
Step 2: Remove the saucepan from heat and immediately add the marshmallows. Stir continuously until the marshmallows are completely melted and the mixture is smooth. Stir in the vanilla extract.
Step 3: Place the popped popcorn in a large mixing bowl. Pour the warm caramel marshmallow mixture over the popcorn and gently toss to coat evenly. Work quickly before the mixture sets.
Step 4: Spread the coated popcorn onto a parchment-lined baking sheet in an even layer. Let it cool completely to allow the coating to firm up before breaking into clusters.

Tips & Variations

Use fresh popcorn for the best crunch and avoid any unpopped kernels to prevent teeth damage.
For extra flavor, sprinkle a pinch of sea salt over the popcorn before the coating sets.
Mix in chopped nuts or chocolate chips after coating for added texture and taste.

Storage

Store the cooled marshmallow caramel corn in an airtight container at room temperature. It stays fresh for up to 3 days. Avoid refrigerating as it can make the treat sticky. To refresh crispiness, gently warm in a low oven for a few minutes before serving.

How to Serve

A close-up image of popcorn covered in a shiny white glaze, showing full and partially popped kernels with a smooth, glossy texture. The popcorn pieces are tightly packed together, with a soft off-white color and a slightly creamy look. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use microwave popcorn for this recipe?

While you can use microwave popcorn, plain popped kernels without added butter or flavoring work best. This allows the caramel marshmallow coating to shine without conflicting flavors.

How do I prevent the caramel from hardening too much?

Boil the caramel mixture for the recommended 3-4 minutes and immediately remove from heat before adding marshmallows. Stirring thoroughly and coating the popcorn quickly helps keep the treat soft and chewy instead of hard.

Marshmallow Caramel Corn Recipe

Print Recipe

★★★★★

4.5 from 54 reviews

This Marshmallow Caramel Corn recipe combines the classic sticky sweetness of caramel with the gooey delight of melted marshmallows, coating crunchy popped popcorn for a deliciously irresistible treat. Perfect for snacking or parties, this homemade caramel corn offers a perfect balance of buttery, sweet, and fluffy textures.

Author: Bella
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: About 12 cups 1x
Category: Snack
Method: Stovetop
Cuisine: American

Ingredients

Scale

Main Ingredients

12 cups popped popcorn
1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons light corn syrup
1 package (10 oz) large marshmallows
1 teaspoon vanilla extract

Instructions

Prepare the Popcorn: Start by popping 12 cups of popcorn kernels using your preferred method and set aside in a large bowl, ensuring all unpopped kernels are removed for a better eating experience.
Melt Butter and Combine Ingredients: In a large saucepan over medium heat, melt 1/2 cup unsalted butter. Once melted, stir in 1 cup packed brown sugar and 2 tablespoons light corn syrup, cooking until the mixture begins to bubble, which helps create the caramel base.
Add Marshmallows and Vanilla: Gradually add the entire 10 oz package of large marshmallows to the saucepan, stirring constantly until fully melted and smooth. Remove from heat and stir in 1 teaspoon vanilla extract to enhance the flavor.
Coat the Popcorn: Pour the marshmallow caramel sauce over the 12 cups of popped popcorn. Use a spatula or wooden spoon to gently toss and coat all the popcorn evenly with the sticky mixture.
Cool and Set: Spread the coated popcorn onto a large baking sheet or parchment paper to cool and allow the caramel marshmallow coating to set. Once cooled and firm, break into clusters and serve or store in an airtight container.

Notes

For extra crunch, you may bake the coated popcorn at 250°F (120°C) for 30-40 minutes, stirring every 10 minutes.
Light corn syrup helps prevent crystallization and keeps the caramel smooth; do not substitute with dark corn syrup or honey.
Store the caramel corn in an airtight container for up to one week to maintain freshness.
Use unsalted butter for better control over saltiness; add a pinch of sea salt if desired.
Be careful when melting marshmallows and sugar mixture as it becomes very hot.

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