Description
Craving a sweet, sticky snack that’s perfect for movie nights or party bowls? What if you could transform plain popcorn into a gooey, caramel-marshmallow masterpiece in just 20 minutes? Say hello to Marshmallow Caramel Corn! This delightful treat combines fluffy popcorn with a rich, buttery caramel-marshmallow coating for an irresistible crunch. Perfect for game days, holiday gatherings, or a fun family snack, it’s a beginner-friendly recipe that delivers maximum flavor with minimal effort.
Ingredients
For the Caramel Corn
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Popped Popcorn (8 cups): The light, crunchy base that carries the sweet coating.
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Unsalted Butter (½ cup): Adds richness and forms the base of the caramel sauce.
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Brown Sugar (1 cup, packed): Provides deep, molasses-like sweetness for the caramel flavor.
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Light Corn Syrup (2 tbsp): Ensures a smooth, glossy coating that prevents crystallization.
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Large Marshmallows (10 oz bag, about 35): Create a gooey, chewy texture and extra sweetness.
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Vanilla Extract (1 tsp): Enhances the flavor with a warm, aromatic note.
Substitutions and Variations
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Popcorn: Use microwave, stovetop, or pre-popped popcorn; ensure it’s plain or lightly salted to avoid overpowering the sweetness.
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Butter: Swap with vegan butter or margarine for a dairy-free version; salted butter works but may slightly alter the flavor.
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Brown Sugar: Use dark brown sugar for a stronger molasses flavor or reduce to ¾ cup for a less sweet coating.
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Corn Syrup: Substitute with honey or agave nectar for a natural option, noting a slight flavor change; avoid omitting, as it affects texture.
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Marshmallows: Use mini marshmallows (4 cups) for faster melting; vegan marshmallows work for a dairy-free version.
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Vanilla Extract: Replace with almond extract or omit if unavailable.
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Add-Ins: Mix in ½ cup chopped nuts (peanuts, pecans), pretzels, or chocolate chips (after cooling slightly) for extra texture.
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Vegan Option: Use vegan butter, vegan marshmallows, and agave nectar instead of corn syrup; ensure popcorn is vegan-friendly.
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Gluten-Free: All ingredients are naturally gluten-free; confirm with product labels for cross-contamination.
Instructions
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Prepare the Popcorn and Baking Sheet:
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Place 8 cups popped popcorn in a large mixing bowl, removing any unpopped kernels to avoid hard bites.
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Line a rimmed baking sheet (e.g., 13×9-inch) with aluminum foil and lightly spray with non-stick cooking spray to prevent sticking.
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Tip: Use a bowl large enough for easy mixing, and spread popcorn evenly to ensure thorough coating.
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Melt the Butter:
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In a large saucepan, melt ½ cup unsalted butter over medium heat until fully liquid and shimmering, about 1–2 minutes.
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Tip: Use a heavy-bottomed saucepan to prevent burning, and stir occasionally to melt evenly.
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Make the Caramel Base:
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Add 1 cup packed brown sugar and 2 tbsp light corn syrup to the melted butter, stirring to combine.
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Cook over medium heat, stirring constantly, until the mixture is blended and bubbly, about 2–3 minutes.
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Tip: Stir continuously to prevent scorching, and ensure the sugar fully dissolves for a smooth sauce.
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Add Marshmallows and Vanilla:
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Reduce the heat to medium-low and add the 10 oz bag of large marshmallows (about 35).
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Stir constantly until the marshmallows melt completely into a gooey, uniform mixture, about 3–4 minutes.
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Remove from heat and stir in 1 tsp vanilla extract for added flavor.
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Tip: Stir gently to avoid splashing, and work quickly as the mixture thickens as it cools.
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Coat the Popcorn:
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Pour the hot marshmallow-caramel mixture over the popcorn in the mixing bowl.
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Stir immediately with a spatula or wooden spoon, tossing to coat the popcorn evenly, about 1–2 minutes.
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Tip: Move fast to coat before the mixture sets, and use a folding motion to cover all pieces without crushing the popcorn.
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Spread and Cool:
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Spread the coated popcorn evenly onto the prepared baking sheet, using a spatula to create a thin layer.
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Let cool completely at room temperature, about 20–30 minutes, until the coating hardens and the popcorn is no longer sticky.
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Tip: Break apart any large clumps while spreading for bite-sized pieces, and cool in a dry area to maintain crunch.
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Serve and Store:
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Break the cooled popcorn into smaller clusters if needed and transfer to a serving bowl or individual bags.
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Serve as a sweet snack, party treat, or dessert topping, optionally with extra mix-ins like nuts or chocolate drizzle.
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Store leftovers in an airtight container at room temperature for up to 5 days.
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Tip: Serve immediately for maximum crunch, and avoid humid environments to prevent stickiness
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