Description
This recipe creates a delightful Marshmallow Caramel Corn, a sweet and chewy treat that enhances the classic caramel corn with soft, melted marshmallows. It’s perfect for movie nights, parties, or as a homemade gift.
Ingredients
Scale
- 12 cups popped popcorn (about ½ cup unpopped kernels)
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- 2 tablespoons light corn syrup
- 1 package (10 oz) large marshmallows (approximately 35 marshmallows)
- 1 teaspoon vanilla extract
- 1 teaspoon fine sea salt (for seasoning popcorn)
- Optional: 1-2 cups roasted nuts (pecans, walnuts, peanuts)
- Optional: ½ teaspoon ground cinnamon
Instructions
- Pop ½ cup unpopped popcorn kernels using an air popper or stovetop method to yield approximately 12 cups. Transfer popped corn to a very large mixing bowl. Remove any unpopped kernels.
- In a heavy saucepan, combine ½ cup unsalted butter, 1 cup packed brown sugar, and 2 tablespoons light corn syrup. Heat over medium heat, stirring constantly until butter is melted and sugar is dissolved.
- Bring the mixture to a rolling boil. Boil without stirring for 4-5 minutes, or until a candy thermometer reads 240°F (115°C).
- Immediately remove from heat. Stir in 1 teaspoon vanilla extract. Add 1 package (10 oz) large marshmallows. Stir vigorously until marshmallows are completely melted and fully incorporated, creating a creamy, airy sauce.
- Pour the hot marshmallow caramel sauce over the popped corn in the large bowl. Using two large spatulas, gently fold and toss until every kernel is evenly coated. If using nuts or cinnamon, add them now.
- Preheat oven to 250°F (120°C). Line two large baking sheets with parchment paper. Spread the coated popcorn evenly in a single layer across the sheets.
- Bake for 45-60 minutes, stirring the caramel corn every 15 minutes, until it is golden and less sticky.
- Remove from oven. Immediately transfer warm caramel corn to fresh sheets of parchment paper on the counter. Break apart any clumps and allow to cool completely at room temperature until crisp (1-2 hours).
- Once completely cool, break into individual pieces. Store in an airtight container at room temperature for up to one week.
Notes
- For best results, use yellow popcorn kernels.
- Coconut oil or canola oil are recommended for popping popcorn.
- Light corn syrup helps prevent crystallization.
- Baking soda creates a lighter, more tender caramel.
- Cooling completely is essential for crispiness.
- Avoid refrigerating to prevent stickiness.
- Prep Time: 20 Minutes
- Cook Time: 10 Minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup
- Calories: Approx. 350-400
- Sugar: Approx. 40-50g
- Sodium: Approx. 200-300mg
- Fat: Approx. 15-20g
- Saturated Fat: Approx. 10-12g
- Unsaturated Fat: Approx. 5-8g
- Trans Fat: 0g
- Carbohydrates: Approx. 50-60g
- Fiber: Approx. 1-2g
- Protein: Approx. 2-3g
- Cholesterol: Approx. 30-40mg
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