Marshmallow Caramel Corn
Ingredients:
10 cups popped popcorn about cup unpopped kernels
1 cup mini marshmallows
cup unsalted butter
1 cup light brown sugar, packed
cup light corn syrup
teaspoon vanilla extract
teaspoon salt
Directions:
Prepare the Popcorn Base:
Pop the popcorn using your preferred method and place it in a large mixing bowl, discarding any unpopped kernels. Add the mini marshmallows to the bowl and toss gently to combine.
Make the Caramel Sauce:
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring constantly, and let it simmer for 3-4 minutes.
Remove the saucepan from heat and stir in the vanilla extract.
Coat the Popcorn:
Carefully pour the hot caramel sauce over the popcorn and marshmallow mixture. Use a spatula or large spoon to gently toss until all the popcorn is evenly coated.
Set and Serve:
Spread the caramel-coated popcorn onto a large baking sheet lined with parchment paper. Let it cool for 15-20 minutes to set.
Break into pieces if needed and serve.
Store:
Store in an airtight container at room temperature for up to 3 days.
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes
Kcal: 180 kcal per cup Servings: 10 cups