Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Marshmallow Caramel Corn


  • Author: Ellie
  • Total Time: 40 minutes
  • Yield: Approximately 12 cups (about 810 servings) 1x
  • Diet: Vegetarian

Description

This Marshmallow Caramel Corn is a sweet, sticky, crunchy treat that’s irresistible for movie nights, parties, or edible gifts. Coated in gooey caramel and melted marshmallows, each bite delivers buttery, vanilla-scented perfection with a satisfying crunch. Simple to make and even easier to devour!


Ingredients

Scale
  • 12 cups popped popcorn (about ½ cup unpopped kernels)

  • 1½ cups mini marshmallows

  • ½ cup caramel sauce (or homemade caramel)

  • ½ cup melted butter

  • ½ cup packed light brown sugar

  • 1 teaspoon vanilla extract

  • Pinch of salt

For Homemade Caramel (optional):

  • ½ cup brown sugar

  • ¼ cup unsalted butter

  • 2 tablespoons heavy cream


Instructions

  • Pop the Popcorn
    Use an air popper, stovetop, or microwave to pop the kernels. Place the popcorn in a large oven-safe bowl or on a parchment-lined baking sheet. Remove any unpopped kernels.

  • Make the Caramel Sauce (Optional)
    In a saucepan over medium heat, combine ½ cup brown sugar, ¼ cup unsalted butter, and 2 tablespoons heavy cream. Stir until bubbling, then simmer for 2–3 minutes.

  • Melt the Marshmallows
    Add marshmallows to the caramel mixture and stir until fully melted and smooth. Stir in vanilla extract and a pinch of salt.

  • Coat the Popcorn
    Pour the warm caramel-marshmallow mixture over the popcorn and toss gently to coat evenly.

  • Bake
    Preheat oven to 250°F (120°C). Spread the coated popcorn on a lined baking sheet and bake for 30 minutes, stirring every 10 minutes.

 

  • Cool and Serve
    Let the popcorn cool completely, then break into clusters. Optional: drizzle with more caramel sauce or sprinkle with sea salt for extra flavor.

Notes

Storage: Store in an airtight container at room temperature for up to 1 week. If it softens, re-crisp in a 250°F oven for 5–10 minutes.

Variations: Add chocolate drizzle, chopped nuts, or candy pieces for a fun twist.

Gifting: Perfect for packaging in treat bags or tins during the holidays.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Snack / Dessert
  • Method: Baked
  • Cuisine: American

Keywords: caramel corn, popcorn snack, marshmallow popcorn, sweet snack, homemade treat