Marshmallow Caramel Corn

Marshmallow Caramel Corn is the ultimate sweet and salty snack that’s perfect for movie nights, parties, or edible gifts. This gooey, crunchy treat combines buttery caramel, fluffy marshmallows, and perfectly popped popcorn into one irresistible bite. Whether you’re making it for a festive holiday treat or simply to satisfy a craving, this homemade caramel corn recipe delivers on both flavor and fun.

Using simple pantry staples, it comes together quickly and can be made with either homemade or store-bought caramel sauce. The marshmallows melt into the warm caramel, giving it a soft, chewy texture that sets beautifully in the oven. It’s an easy recipe with big payoff—and it’s as fun to make as it is to eat.

Why You’ll Love This Recipe

1. Quick and Easy – Simple ingredients and no candy thermometer needed.
2. Chewy Meets Crunchy – Perfect balance of gooey caramel and crispy popcorn.
3. Customizable – Add nuts, chocolate drizzle, or sea salt for a twist.
4. Crowd-Pleaser – A hit at parties, bake sales, and movie nights.
5. Great for Gifting – Wrap in bags or jars for a homemade treat.

Ingredients

• Popped popcorn
• Mini marshmallows
• Caramel sauce (store-bought or homemade)
• Melted butter
• Light brown sugar
• Vanilla extract
• Salt

Variations

• Nutty Crunch: Add roasted peanuts or almonds before baking.
• Chocolate Drizzle: After cooling, drizzle with melted white or dark chocolate.
• Spiced Up: Add cinnamon or pumpkin spice to the caramel.
• S’mores Style: Add mini chocolate chips and crushed graham crackers.
• Holiday Flair: Sprinkle with festive candies or colored sprinkles.

How to Make the Recipe

Step 1: Pop the Popcorn

Pop ½ cup of kernels (or about 12 cups popped popcorn) using your preferred method—air popper, stovetop, or microwave.

Step 2: Prepare the Caramel

If making homemade caramel, combine ½ cup packed light brown sugar, ¼ cup unsalted butter, and 2 tablespoons heavy cream in a saucepan. Cook over medium heat until bubbling, then simmer for 2–3 minutes.

Step 3: Add Marshmallows

Add 1½ cups mini marshmallows to the warm caramel. Stir until fully melted and smooth. Add 1 teaspoon vanilla extract and a pinch of salt.

Step 4: Coat the Popcorn

Place the popcorn in a large mixing bowl or on a parchment-lined baking sheet. Pour the caramel marshmallow mixture over the popcorn and toss to coat evenly.

Step 5: Bake

Preheat your oven to 250°F (120°C). Spread the coated popcorn onto a lined baking sheet. Bake for 30 minutes, stirring every 10 minutes to ensure even coating and crispness.

Step 6: Cool and Serve

Remove from the oven and let cool completely. Break into clusters and enjoy!

Tips for Making the Recipe

• Use Fresh Popcorn: Old popcorn can be chewy instead of crisp.
• Avoid Unpopped Kernels: Sift popcorn to remove unpopped kernels before coating.
• Work Quickly: The caramel sets fast—coat the popcorn while warm.
• Use Parchment Paper: Makes for easy cleanup and prevents sticking.
• Crisp it Up: Reheat in a 250°F oven for 5–10 minutes if it gets too soft.

How to Serve

• As a Snack: Serve in bowls for parties or movie nights.
• For Gifting: Pack in decorative bags or mason jars.
• With Ice Cream: Sprinkle over vanilla or caramel ice cream.
• As a Topping: Use as a sweet crunch on yogurt or pudding.

Make Ahead and Storage

Storing Leftovers

Store cooled caramel corn in an airtight container at room temperature for up to 1 week.

Freezing

Not recommended—moisture will ruin the texture.

Reheating

If the popcorn becomes too soft, crisp it up in a 250°F oven for 5–10 minutes.

FAQs

1. Can I use microwave popcorn?

Yes, but choose plain or lightly salted popcorn—avoid buttery flavors.

2. Can I skip the baking step?

You can, but baking helps the coating set and gives it a better texture.

3. How do I avoid sticky caramel corn?

Baking helps dry out excess moisture and reduce stickiness.

4. Can I make this ahead of time?

Yes! Store it in an airtight container and it stays fresh for up to a week.

5. Can I double the recipe?

Absolutely—just use two baking sheets and rotate them during baking.

6. Is this gluten-free?

It can be—just ensure all ingredients (especially caramel sauce) are gluten-free.

7. Can I use marshmallow fluff instead?

Not recommended—it’s too thick and sticky for this application.

8. Can I add candy or chocolate?

Yes—add M&Ms or chocolate chips after baking and cooling.

9. How long does homemade caramel corn last?

Up to 1 week in an airtight container at room temperature.

10. What’s the best way to mix the popcorn?

Use a large greased bowl or baking sheet and silicone spatula for easier tossing.

Conclusion

Marshmallow Caramel Corn is the sweet treat you didn’t know you needed—but won’t be able to stop eating. With its irresistible mix of chewy, gooey, and crunchy, it’s a dessert-snack hybrid that’s as easy to make as it is delicious. Whether you’re prepping for a party, cozying up for movie night, or looking for a homemade gift idea, this recipe delivers every time.

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