Marshmallow Caramel Corn

Ingredients

The Base

• 8 cups popped popcorn
• 1 cup sugar
• 1/2 cup unsalted butter
• 1/2 cup light corn syrup
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

The Filling

• 2 cups mini marshmallows

Instructions on the next page 👇👇

Directions

1. Preheat the oven to 250°F (120°C). This low temperature helps the caramel coat the popcorn perfectly without burning.

2. In a medium-sized saucepan over medium heat, combine the sugar, butter, corn syrup, and salt. Stir cautiously as the mixture heats. Bring it to a boil, allowing it to bubble away for about 4-5 minutes without stirring. The bubbling will create a tremendous candy syrup.

3. Once the mixture has boiled for 4-5 minutes, remove it from the heat. Stir in the vanilla extract, which will give a tremendous depth of flavor to your caramel.

4. Pour the warm caramel over the popped popcorn. Use a spatula or wooden spoon to mix the popcorn and caramel together until each kernel is evenly coated. This ensures that every bite is deliciously sticky and sweet.

5. Prepare a baking sheet by lining it with parchment paper. Spread the coated popcorn across the baking sheet. Bake in your preheated oven for 30 minutes, stirring it every 10 minutes. This will help the popcorn to achieve a delightful crunch and keep the caramel from sticking together.

6. After removing the popcorn from the oven, let it cool slightly for a few minutes. Then, add the mini marshmallows. Gently mix the marshmallows with the caramel popcorn. The warmth from the caramel will slightly melt the marshmallows, creating a wonderful gooey texture.

7. Allow the Marshmallow Caramel Corn to cool completely before serving. This will help it to set properly and will make for a tremendous treat to nibble on.

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