Description
A gooey, buttery twist on classic caramel corn—crunchy popcorn gets coated in a melted marshmallow‑caramel sauce for a decadent, comforting snack.
Ingredients
- 10 cups popped popcorn
- ½ cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1–2 Tbsp light corn syrup
- 2–3 cups marshmallows (mini or chopped large)
- 1 tsp vanilla extract
- Optional pinch of sea salt
Instructions
- Pop popcorn and remove unpopped kernels.
- In a saucepan over medium heat, melt butter. Add brown sugar and corn syrup, stirring until it's smooth and starting to bubble.
- Lower heat to medium-low, then stir in marshmallows. Continue stirring until fully melted and glossy (about 1–2 minutes). Add vanilla and stir briefly.
- Immediately pour the marshmallow-caramel mixture over the popcorn. Gently fold to coat evenly. Work quickly before it sets.
- Spread coated popcorn on a baking sheet (lined with parchment or wax paper) and let cool for 10–15 minutes until set. If impatient, refrigerate for a few minutes.
Notes
- For extra flavor, add mix-ins like mini M&Ms, chocolate chips, or chopped nuts.
- A light dusting of sea salt can enhance the sweet-salty balance.
- Swap vanilla extract with maple or almond extract for a different flavor.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
