Ingredients
Scale
- 1 cup popcorn kernels
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 cup mini marshmallows
- 1 teaspoon vanilla extract
Instructions
- Step 1: Pop the popcorn kernels in a large pot or air popper. Make sure to remove any unpopped kernels.
- Step 2: In a medium saucepan over medium heat, combine the sugar, corn syrup, water, and salt. Cook, without stirring, until the mixture reaches 245°F (118°C) on a candy thermometer, or until a light amber color.
- Step 3: Remove the caramel from the heat and carefully stir in the butter until melted and smooth.
- Step 4: Pour the caramel over the popcorn in a large bowl and stir gently to coat evenly. Immediately add the mini marshmallows and stir until completely melted and distributed throughout the popcorn. Stir in the vanilla extract.
- Step 5: Spread the marshmallow caramel corn in a single layer on a parchment-lined baking sheet. Let it cool completely before breaking it apart.
Notes
- Store your Marshmallow Caramel Corn in an airtight container at room temperature for up to a week, or freeze for longer storage.
- For a warm, gooey treat, gently reheat a small portion in the microwave for 15-20 seconds, stirring well to prevent burning.
- This sweet and salty snack is perfect for movie nights, parties, or a delightful afternoon pick-me-up.
- To prevent the caramel from seizing, ensure the butter is completely melted and incorporated smoothly into the hot caramel before adding it to the popcorn.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American