Ingredients
Scale
- Popped popcorn 16 cups
- Butter 1/2 cup
- Brown sugar 1 cup
- Light corn syrup 1/2 cup
- Salt 1/4 teaspoon
- Vanilla extract 1 teaspoon
- Marshmallows (mini or regular) 10 oz bag
- Baking soda 1/2 teaspoon
Instructions
- Step 1: Preheat oven to 250°F (120°C). Spread the popped popcorn evenly on a large baking sheet lined with parchment paper.
- Step 2: In a medium saucepan, melt the butter over medium heat. Add the brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly, and cook for 5 minutes. Remove from heat.
- Step 3: Stir in the vanilla extract, marshmallows, and baking soda until the marshmallows are melted and the mixture is smooth.
- Step 4: Pour the caramel marshmallow mixture over the popcorn, and gently toss to coat evenly.
- Step 5: Bake for 1 hour, stirring every 15 minutes to prevent burning.
- Step 6: Remove from oven and let cool completely before breaking apart and serving.
Notes
- Store cooled caramel corn in an airtight container to keep it from getting sticky.
- For a warm, gooey treat, microwave individual servings for 10-15 seconds, but watch closely to avoid burning.
- Serve this marshmallow caramel corn at parties or as a fun homemade gift in decorative bags.
- Chef's secret: Gently warm the marshmallows in the microwave for 30 seconds before adding them to the caramel for easier melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American