Description
Gooey marshmallow caramel popcorn delivers a nostalgic sweet-and-salty symphony that dances between childhood memories and gourmet indulgence. Crisp kernels coated in rich caramel and pillowy marshmallow create an irresistible treat you’ll want to share with friends and family.
Ingredients
Scale
Popcorn Ingredients:
- 8 cups popped popcorn
- 1/2 cup popcorn kernels
Caramel Sauce Ingredients:
- 1 cup butter
- 1 cup brown sugar
- 1/4 cup corn syrup
- 1 tsp vanilla extract
- 1/2 tsp salt
Marshmallow Layer:
- 2 cups mini marshmallows
- 1/4 cup butter
Instructions
- Preheat the oven to 250°F and line a large baking sheet with parchment paper, ensuring complete coverage for easy cleanup.
- Pop the kernels using your preferred method, creating 8 cups of fresh, fluffy popcorn, and transfer to a spacious mixing bowl.
- In a medium saucepan, melt butter over medium heat, then incorporate brown sugar, corn syrup, vanilla extract, and salt, stirring continuously until the mixture becomes smooth and starts bubbling.
- Allow the caramel sauce to simmer for 3-4 minutes without stirring, creating a rich, golden consistency that will coat the popcorn evenly.
- Carefully pour the hot caramel sauce over the popcorn, gently folding and tossing to ensure every kernel is thoroughly coated with the sweet, sticky mixture.
- Spread the caramel-coated popcorn onto the prepared baking sheet in a single layer, maintaining separation to prevent clumping.
- Bake for 15 minutes, then remove from the oven and let cool slightly for 2-3 minutes.
- In a separate microwave-safe bowl, melt butter, then add mini marshmallows and heat in 30-second intervals, stirring between each until completely smooth and glossy.
- Drizzle the molten marshmallow mixture over the warm caramel popcorn, creating delectable stringy layers that bind the treat together.
- Return the baking sheet to the oven for an additional 5 minutes to set the marshmallow layer and enhance the overall gooeyness.
- Remove from the oven and let cool completely for 10-15 minutes, allowing the caramel and marshmallow to solidify into a delightful, crunchy-yet-sticky treat.
- Break into clusters and serve immediately, or store in an airtight container for up to 3 days.
Notes
- Prevent sticky popcorn by using a silicone spatula when mixing caramel, ensuring each kernel gets evenly coated without clumping.
- Keep marshmallow mixture from burning by microwaving in short intervals and stirring frequently, creating a smooth, glossy texture.
- Enhance flavor by sprinkling sea salt or adding chopped nuts before the final marshmallow layer for extra crunch and complexity.
- Store in a cool, dry place to maintain the perfect balance between crispy and gooey, preserving the treat’s delightful texture for days.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg