Description
Gooey marshmallow caramel popcorn delivers a sweet symphony of crunchy and chewy textures that dance on taste buds. Indulgent kernels drizzled with golden caramel and pillowy marshmallows create an irresistible snack you cannot resist.
Ingredients
Scale
Popcorn Ingredients:
- 8 cups popped popcorn
- 1/2 cup unpopped popcorn kernels
Caramel Marshmallow Sauce:
- 1 cup unsalted butter
- 1 cup light brown sugar
- 1/2 cup light corn syrup
- 1/2 tsp salt
- 2 cups mini marshmallows
Finishing Ingredients:
- 1 tsp vanilla extract
- 1/2 tsp baking soda
Instructions
- Preheat the oven to 250°F and line a large baking sheet with parchment paper, ensuring complete coverage for easy cleanup.
- Prepare fresh popcorn by popping kernels in a large pot or using an air popper, creating approximately 8 cups of light, fluffy popcorn.
- Transfer the popped popcorn to a spacious mixing bowl, creating ample room for coating with the caramel marshmallow sauce.
- In a heavy-bottomed saucepan, melt butter over medium heat, allowing it to become smooth and golden.
- Incorporate brown sugar, corn syrup, and salt into the melted butter, stirring continuously to create a uniform caramel base.
- Bring the mixture to a gentle boil, maintaining a consistent temperature and stirring to prevent burning, for about 4-5 minutes.
- Reduce heat and fold in marshmallows, stirring until completely melted and integrated into the caramel sauce.
- Remove the sauce from heat and quickly whisk in vanilla extract and baking soda, which will cause the mixture to become light and foamy.
- Immediately pour the hot caramel marshmallow sauce over the popcorn, gently folding to ensure even, thorough coating.
- Spread the coated popcorn onto the prepared baking sheet in a single, even layer to promote uniform caramelization.
- Bake in the preheated oven for 45 minutes, stirring every 15 minutes to prevent burning and promote even crispiness.
- Remove from oven and allow to cool completely on the baking sheet, where the caramel will harden and create a delightful crunch.
- Break into clusters and serve, enjoying the gooey, sweet, and crispy texture of this indulgent treat.
Notes
- Select popcorn kernels carefully, choosing fresh, high-quality ones for the best flavor and optimal popping results.
- Use a heavy-bottomed saucepan to prevent burning and ensure even heat distribution when preparing the caramel sauce.
- Allow marshmallow caramel mixture to foam slightly when adding baking soda, creating a lighter, more airy texture.
- Cool popcorn completely on the baking sheet to achieve maximum crispiness and prevent soggy clusters.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg