Marshmallow Caramel Corn

Marshmallow Caramel Corn is a wonderfully sweet, buttery, and chewy twist on classic caramel corn. Popcorn is coated in a rich marshmallow caramel mixture that sets into a soft, irresistible coating. It’s perfect for movie nights, parties, holidays, or an easy homemade snack.

Ingredients

• 10 cups popped popcorn
• ½ cup unsalted butter
• 1 cup packed brown sugar
• ½ cup light corn syrup
• 1 tsp vanilla extract
• ¼ tsp salt
• ½ tsp baking soda
• 2 cups mini marshmallows
• ½ cup caramel bits or soft caramel candies, optional
• ½ cup roasted peanuts, optional

Directions

1. Prepare the popcorn

Place the popped popcorn in a very large mixing bowl.

Remove any unpopped kernels so you don’t accidentally bite into one later.

If using peanuts, add them to the popcorn and gently toss to combine.

2. Make the caramel mixture

Melt the butter in a medium saucepan over medium heat.

Add the brown sugar, corn syrup, and salt.

Stir until the butter is completely melted and the mixture is smooth.

Bring it to a gentle boil and cook for 2–3 minutes, stirring constantly.

Remove the saucepan from the heat.

Stir in the vanilla extract and baking soda. The mixture will become lighter and slightly foamy.

3. Add the marshmallows

Immediately add the mini marshmallows to the hot caramel mixture.

Stir continuously until the marshmallows melt and the mixture becomes smooth, creamy, and glossy.

For an extra caramel flavor, stir in the caramel bits while the mixture is still hot.

4. Coat the popcorn

Pour the warm marshmallow caramel mixture over the popped popcorn.

Using two lightly buttered spatulas, gently toss the popcorn until it’s evenly coated.

Work fairly quickly because the mixture will become thicker as it cools.

5. Shape the caramel corn

Line a large baking sheet with parchment paper.

Spread the coated popcorn evenly over the sheet.

For individual clusters, gently separate some of the popcorn into small handfuls while it’s still warm.

Allow it to cool for 20–30 minutes, or until the coating is set enough to handle.

6. Serve

Once cooled, break apart any large pieces and transfer the caramel corn to a serving bowl.

For an extra-special treat, drizzle the cooled popcorn with melted chocolate and allow the chocolate to set before serving.

Tips for Perfect Marshmallow Caramel Corn

• Use freshly popped popcorn for the best texture.
• Remove all unpopped kernels before adding the caramel mixture.
• Don’t overcook the brown sugar mixture or the coating can become hard instead of soft and chewy.
• Work quickly once the marshmallows are melted.
• Lightly butter your spatulas or hands to make the mixture easier to handle.
• Add peanuts, pecans, pretzels, or chocolate chips for different variations.

Storage

Once completely cooled, store the Marshmallow Caramel Corn in an airtight container at room temperature.

It is best enjoyed within 3–4 days for the freshest texture.

Prep Time: 10 minutes
Cook Time: 8 minutes
Cooling Time: 30 minutes
Total Time: About 48 minutes
Servings: 8–10