There’s something utterly enchanting about biting into a snack that balances sweet indulgence with a satisfying crunch, and this Marshmallow Caramel Corn does exactly that. Sweet, crunchy, and oh-so-satisfying, it delivers a perfect harmony between rich caramel, fluffy marshmallows, and crisp popcorn. Whether you’re settling in for a cozy movie night on the couch or putting together a delightful spread for your next game day gathering, this party snack has you covered. With its beginner-friendly difficulty and straightforward steps, you’ll have a tray of golden goodness bubbling away in about 30 minutes of cooking time—plus just 10 minutes to let it rest. Clocking in at around 400 calories per generous serving, it’s a treat that feels decadent without overwhelming your sweet tooth. I love how the brown sugar’s deep, molasses-like flavor marries the buttery base, while the light corn syrup ensures that silky-smooth caramel sheen we all crave.
When you dig into this popcorn recipe, you’ll notice the marshmallows introduce an almost pillow-like softness that mingles seamlessly with the caramel’s glossy embrace. Every handful feels like a gift to your palate: layers of texture unfolding with each chew. And because we’re sprinkling in a mere half-teaspoon of salt, each component sings, rather than tips into cloying territory. I still remember the first time I made this for a housewarming party—soon enough, friends were swapping stories, arms digging into the big mixing bowl, and laughter filled the kitchen. It’s that kind of recipe: simple enough for a weekday pick-me-up, yet impressive enough to stash in homemade gift jars around the holidays. Stick around as we dive into the key ingredients, step-by-step instructions, and all the tips you need to store and serve this showstopper with confidence. Your snack game is about to level up in the most delicious way possible!
KEY INGREDIENTS IN MARSHMALLOW CARAMEL CORN
Before we roll up our sleeves, let’s get to know the cast of characters that makes this treat shine. Each ingredient has a starring role—bringing texture, sweetness, and that irresistible caramel glow.
- Popped popcorn
The crunchy foundation of our snack, this airy canvas soaks up every drop of caramel and marshmallow coating. Make sure to remove unpopped kernels for a safe, enjoyable bite.
- Unsalted butter
Providing a rich, creamy base, butter melts into the sugar to form the liquid gold we call caramel. Using unsalted ensures better control over the final saltiness.
- Brown sugar
Packed with molasses, brown sugar deepens the sweetness and lends a hint of toffee flavor. As it dissolves, it caramelizes beautifully around each popcorn flake.
- Light corn syrup
Acting as a stabilizer, corn syrup prevents the sugar crystals from forming and keeps the caramel smooth and glossy rather than grainy.
- Salt
A small pinch balances out the sweetness, highlighting the buttery and marshmallow notes without overpowering them.
- Large marshmallows
These fluffy pillows melt down into a stretchy, tender binder that envelops the popcorn, adding both sweetness and a luscious chew.
- Vanilla extract
A splash of vanilla extract at the end elevates the aromatic profile, rounding out the sweetness with a warm, floral nuance.
HOW TO MAKE MARSHMALLOW CARAMEL CORN
Time to transform these ingredients into something magical. In just a handful of steps, you’ll create a tantalizing snack that’s ready to impress.
1. Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup a breeze.
2. In a spacious bowl, add your 12 cups of popped popcorn, carefully discarding any unpopped kernels so every bite is safe and satisfying.
3. Place a medium-sized saucepan over medium heat and melt the unsalted butter until it turns a gentle golden hue, stirring occasionally.
4. Stir in the packed brown sugar, light corn syrup, and salt. Keep the mixture moving with a heatproof spatula until it begins to boil around the edges.
5. Let the caramel come to a rolling boil for about 5 minutes without stirring. This step deepens the flavor and thickens the sauce.
6. Add the large marshmallows to the bubbling mixture. Continuously stir until they have completely melted and the sauce becomes smooth and glossy.
7. Remove the saucepan from the heat and whisk in the vanilla extract for a fragrant lift.
8. Immediately pour the hot caramel over the popcorn. Use a spatula to gently fold and coat every kernel in that sticky sweetness.
9. Spread the coated popcorn in an even layer on your prepared baking sheet, ensuring nothing overlaps excessively.
10. Bake for 15 minutes, then take the sheet out and gently stir to redistribute the caramel. Return it to the oven for another 15 minutes until crisp.
11. Let the popcorn cool completely on the baking sheet. Once cool, break apart any large clusters. Serve right away or transfer to an airtight container for later enjoyment.
SERVING SUGGESTIONS FOR MARSHMALLOW CARAMEL CORN
Bringing this Marshmallow Caramel Corn to the table invites smiles and compliments. Whether you’re layering it in trifle glasses or piling it high in a festive bowl, presentation can elevate even the simplest snack into a memorable treat. Below are four creative ways to serve this delight so that every occasion feels a little sweeter.
- Movie Night Mix
Pile the corn into a large popcorn bowl, scatter a few extra mini marshmallows on top, and grab your coziest blanket. The mix of sweet caramel and pillowy marshmallow creates the ultimate companion for your favorite flick.
- Gourmet Gift Jars
Fill mason jars with neat layers of caramel corn and a few chocolate chips or nuts. Tie a rustic twine bow around the lid and hand these out as charming homemade party favors or holiday gifts.
- Sweet and Salty Finale
Spread the popcorn on a platter, then lightly sprinkle coarse sea salt over the top just as it cools. The salt crystals glisten against the sticky surface, highlighting every sweet note and adding a gourmet touch.
- Dessert Bar Feature
Include this popcorn in a snack buffet alongside candies, nuts, and small brownies. Offer scoops and mini bags so guests can create their own custom sweet treats to enjoy throughout the night.
HOW TO STORE MARSHMALLOW CARAMEL CORN
After all that baking and mixing, you’ll want to keep your Marshmallow Caramel Corn fresh and crisp so each handful tastes as good as right out of the oven. Proper storage maintains that delicate crunch and prevents the caramel from becoming stale or sticky. Here are four foolproof methods to lock in flavor and texture.
- Airtight Container at Room Temperature
Allow the popcorn to cool completely before transferring it. Store in a sealed container away from heat and humidity for up to 3 days. This is perfect for everyday snacking.
- Resealable Plastic Bags in the Freezer
Divide cooled clusters into portions and place them in zip-top bags, pressing out excess air. Freeze for up to 2 weeks. When you’re ready to snack, simply let it come to room temperature—no thawing needed.
- Mason Jars in a Cool Pantry
Layer the popcorn in clean, dry jars and seal tightly. Store in a dark, cool pantry to protect against moisture. The jar’s rigidity keeps clusters intact and makes for a charming countertop display.
- Vacuum Sealing for Extended Freshness
If you have a vacuum sealer, remove all air from the bag to prevent stale buildup. This method can keep your popcorn crunchy for up to 4 weeks, making it ideal for gifting or prepping ahead of time.
CONCLUSION
From the moment you gather a bowlful of freshly popped kernels to the last bite of sticky-sweet caramel and marshmallow synergy, this Marshmallow Caramel Corn proves to be an irresistible crowd-pleaser. We’ve walked through each step, from preheating the oven and perfecting that glossy caramel, to folding in the popcorn and achieving the ideal bake. The key ingredients—rich butter, deep brown sugar, trusty corn syrup, a pinch of salt, fluffy marshmallows, and fragrant vanilla—come together in a snack recipe that’s both comforting and exciting. Whether you’re feeding friends at a party, gifting homemade goodies, or indulging in a solo movie night, this recipe caters to your sweet tooth while keeping things delightfully crunchy.
Because it’s so user-friendly, even first-timers can whip it up without breaking a sweat. You’ll be amazed at how a beginner-level appetizer or dessert can look and taste so gourmet. Feel free to print and save this article for your recipe binder or digital archive—you’ll find a helpful FAQ below to troubleshoot any questions that arise. If you give this Marshmallow Caramel Corn a whirl, I’d love to hear how it turns out! Leave a comment, share your tweaks, or ask any questions you have. Your feedback means the world and helps our community of home cooks grow and create even more delicious memories together. Enjoy every crunchy, sweet, sticky bite!
Marshmallow Caramel Corn
Description
This Marshmallow Caramel Corn features a perfect blend of sweet caramel, fluffy marshmallows, and crispy popcorn, making it an irresistible snack for all occasions.
Ingredients
Instructions
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Begin by preheating your oven to 250°F (120°C). Line a large baking sheet with parchment paper or a silicone baking mat.
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In a large bowl, place the 12 cups of popped popcorn. Make sure to remove any unpopped kernels.
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In a medium-sized saucepan over medium heat, melt the 1/2 cup of unsalted butter.
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Add the 1 cup of packed brown sugar, 1/4 cup of light corn syrup, and 1/2 teaspoon of salt to the melted butter. Stir constantly until the mixture starts to boil.
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Allow the mixture to boil for about 5 minutes without stirring.
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Add the 10 large marshmallows to the boiling mixture and continuously stir until they have completely melted and blended in.
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Remove the saucepan from the heat and stir in the 1/2 teaspoon of vanilla extract.
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Pour the hot caramel mixture over the popcorn. Using a spatula, gently fold and mix until all the popcorn is evenly coated.
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Spread the caramel-coated popcorn onto the prepared baking sheet, ensuring it is spread out in an even layer.
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Bake in the preheated oven for 15 minutes. Remove from the oven and stir the popcorn to ensure even coating. Return to the oven and bake for an additional 15 minutes.
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Remove from the oven and allow the popcorn to cool completely on the baking sheet. Break apart any large clusters.
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Serve immediately or store in an airtight container for later.
Note
- For a salty twist, sprinkle sea salt on top while cooling.
- Adding nuts or chocolate chips before baking can enhance flavor.
- This recipe is great for parties and snack-style gifts.
- Ensure popcorn is free of unpopped kernels to avoid unpleasant surprises.
