Looking for the perfect snack that’s sweet, crunchy, and totally irresistible? Look no further than this Marshmallow Caramel Corn recipe! Combining the gooey sweetness of caramel with the light, airy texture of popcorn, this treat is perfect for parties, movie nights, or simply when you’re craving a delicious snack. Let’s dive into how to make this mouth-watering treat step-by-step.
Why You’ll Love Marshmallow Caramel Corn
Marshmallow Caramel Corn is a delightful twist on classic caramel corn, enhanced by the gooey, comforting flavor of marshmallows. This snack has the perfect balance of sweet and salty, with a satisfying crunch that’s hard to resist. Here’s why you should try it:
- Easy to Make: This recipe is simple to whip up with ingredients you likely already have at home.
- Crowd-Pleaser: Perfect for sharing at gatherings or gifting in a decorative jar.
- Customizable: Add your favorite toppings, like nuts or sprinkles, for a unique touch.
Ingredients You’ll Need
To make Marshmallow Caramel Corn, gather these ingredients:
- Popcorn: 1/2 cup of unpopped popcorn kernels (or about 12 cups of popped popcorn)
- Marshmallows: 1 1/2 cups of mini marshmallows
- Caramel Sauce: 1/2 cup of caramel sauce or homemade caramel (recipe included below)
- Butter: 1/2 cup (1 stick), melted
- Brown Sugar: 1/2 cup of packed light brown sugar for a rich, molasses-like flavor
- Vanilla Extract: 1 teaspoon for a warm, aromatic touch
- Salt: A pinch to balance the sweetness
Step-by-Step Instructions
1. Pop the Popcorn
- Use an air popper, stovetop, or microwave to pop the kernels. Ensure there’s no un-popped kernel left. Place the popped popcorn in a large, oven-safe bowl or a baking sheet lined with parchment paper.
2. Prepare the Caramel Sauce
- If you’re making homemade caramel, combine 1/2 cup of brown sugar, 1/4 cup of unsalted butter, and 2 tablespoons of heavy cream in a saucepan over medium heat. Stir continuously until the mixture starts to bubble, then let it simmer for 2-3 minutes.
- Add the marshmallows: Stir in the mini marshmallows and continue stirring until they melt completely and the sauce is smooth.
3. Coat the Popcorn
- Pour the caramel-marshmallow mixture over the popcorn and gently toss to coat evenly. Ensure that each piece is coated in the sticky, sweet mixture.
4. Bake for Extra Crunch
- Preheat your oven to 250°F (120°C). Spread the caramel-coated popcorn on a lined baking sheet. Bake for 30 minutes, stirring every 10 minutes to ensure even coating and to prevent burning.
- Optional: Add a pinch of salt and a drizzle of extra caramel sauce after baking for added flavor.
5. Cool and Serve
- Let the popcorn cool completely on the baking sheet. Once cooled, break it into clusters and enjoy!
Tips for the Best Marshmallow Caramel Corn
- Use Fresh Ingredients: Freshly popped popcorn will give the best texture and flavor.
- Stay Alert While Baking: Caramel can burn quickly, so keep an eye on the oven and stir as needed.
- Add Extras: Customize your caramel corn with add-ins like mini chocolate chips, crushed nuts, or sprinkles for extra flavor.
How to Store Marshmallow Caramel Corn
Store any leftovers in an airtight container at room temperature for up to one week. If the caramel corn becomes a little soft, you can re-crisp it by placing it in the oven at 250°F (120°C) for 5-10 minutes.
Final Thoughts
Marshmallow Caramel Corn is more than just a snack—it’s a treat that satisfies both sweet and savory cravings. Whether you’re hosting a movie night or just looking for an indulgent snack to enjoy on your own, this recipe is sure to hit the spot. So why wait? Gather your ingredients, make this treat, and watch it disappear in no time!
Serving and Storage Tips for Marshmallow Caramel Corn
Serving Tips:
- Presentation: Serve your Marshmallow Caramel Corn in a large bowl for sharing or individual cups for parties. It looks great in a decorative glass or a festive container.
- Garnish: Add a sprinkle of sea salt on top for a contrast to the sweetness or a few extra mini marshmallows for a fun touch.
- Pair with Beverages: This treat pairs well with hot cocoa, milk, or a caramel-flavored coffee for a comforting snack experience.
- Portion Control: Serve in small, portioned cups for a fun, grab-and-go treat for events or movie nights.
Storage Tips:
- Airtight Container: Store your Marshmallow Caramel Corn in an airtight container to maintain its freshness and prevent it from becoming too soft or stale.
- Room Temperature: Keep the container at room temperature, away from direct sunlight and heat, for up to 1 week.
- Avoid Refrigeration: Storing caramel corn in the fridge can make it chewy and lose its crispy texture.
- Revive Crispiness: If the caramel corn loses some of its crunch, place it in the oven at 250°F (120°C) for 5-10 minutes to crisp it back up. Let it cool completely before serving again.
1. Can I use pre-packaged caramel sauce instead of making it from scratch? Yes, using store-bought caramel sauce is a convenient and time-saving option. Just ensure it’s of good quality to get the best flavor. If it’s too thick, you can warm it slightly to make it easier to mix with the marshmallows.
2. Can I substitute regular marshmallows with mini marshmallows? Absolutely! Mini marshmallows are perfect for this recipe as they melt quickly and evenly, making the caramel sauce smooth and easy to coat the popcorn. Regular-sized marshmallows can be used as well, but you’ll need to break them into smaller pieces to help them melt more efficiently.
3. How can I make Marshmallow Caramel Corn less sweet? To reduce the sweetness, try adding a touch of sea salt to the mixture before baking or sprinkling it on top once it’s done. You could also add unsalted nuts, like almonds or pecans, for a balance of flavors.
4. Can I add other mix-ins, like chocolate chips or nuts? Definitely! Add-ins like chocolate chips, crushed pretzels, or chopped nuts make a great addition to Marshmallow Caramel Corn. Just be sure to add them after baking, while the caramel is still warm, to make sure they stick to the popcorn.
PrintMarshmallow Caramel Corn
Marshmallow Caramel Popcorn is a delightful treat that combines the crunch of popcorn with a sweet, gooey caramel-marshmallow coating. It’s perfect for movie nights, parties, or whenever you’re craving something sweet and satisfying.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Approximately 12 cups 1x
- Category: Snack/Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
- 12 cups popped popcorn (about ½ cup unpopped kernels)
- ½ cup unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons light corn syrup
- 1 package (10 oz) large marshmallows (approximately 35 marshmallows)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Popcorn:
- Pop the popcorn using your preferred method (air popper, stovetop, or microwave).
- Place the popped popcorn in a large bowl, ensuring you remove any unpopped kernels.
- Make the Caramel-Marshmallow Mixture:
- In a large saucepan over medium heat, melt the butter.
- Add the brown sugar and corn syrup, stirring until the mixture is well combined and the sugar has dissolved.
- Reduce the heat to medium-low and add the marshmallows.
- Stir continuously until the marshmallows are completely melted and the mixture is smooth.
- Remove from heat and stir in the vanilla extract.
- Combine Popcorn and Caramel Mixture:
- Pour the caramel-marshmallow mixture over the popcorn.
- Gently stir until all the popcorn is evenly coated.
- Set the Popcorn:
- Spread the coated popcorn onto a large, foil-lined baking sheet sprayed with non-stick cooking spray.
- Allow it to cool and set for about 10–15 minutes.
- Serve:
- Once set, break the popcorn into clusters and serve.
- Store any leftovers in an airtight container to maintain freshness.
Notes
- Variations: For added flavor and texture, consider mixing in nuts, pretzels, or drizzling melted chocolate over the coated popcorn before it sets.
- Storage: Store the popcorn in an airtight container at room temperature for up to 3 days.
- Yield: This recipe makes approximately 8 servings.