Marshmallow Caramel Corn Snack is a delightful treat that combines the irresistible crunch of popcorn with the gooey sweetness of marshmallows and rich caramel. This recipe is not just a snack; it’s a nostalgic journey that takes many of us back to childhood movie nights and festive gatherings. Originating from the classic caramel corn, this modern twist adds a fluffy texture and a burst of flavor that elevates the traditional snack to new heights.
People adore Marshmallow Caramel Corn Snack for its perfect balance of sweet and salty, making it an ideal companion for any occasion. Whether you’re hosting a party, enjoying a cozy night in, or simply craving something sweet, this snack is both convenient to make and utterly satisfying. With its delightful combination of flavors and textures, it’s no wonder that this treat has become a favorite among families and friends alike. Get ready to indulge in a snack that’s sure to please everyone!
Ingredients:
- 1 cup popcorn kernels (or 12 cups popped popcorn)
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows
- 1/2 cup chopped nuts (optional, such as peanuts or almonds)
Preparing the Popcorn
- Start by popping the popcorn kernels. You can use an air popper, stovetop method, or microwave. If using the stovetop, heat 2-3 tablespoons of oil in a large pot over medium heat. Add the popcorn kernels and cover the pot with a lid.
- Shake the pot occasionally to prevent burning. Once the popping slows down (about 2-3 seconds between pops), remove the pot from heat.
- Transfer the popped popcorn to a large mixing bowl, ensuring to remove any unpopped kernels. Set aside.
Making the Caramel Sauce
- In a medium saucepan, combine the granulated sugar, unsalted butter, light corn syrup, and salt. Place the saucepan over medium heat.
- Stir the mixture continuously until the butter is melted and the sugar is dissolved. This should take about 3-5 minutes.
- Once the mixture comes to a boil, stop stirring and allow it to boil for 4-5 minutes without stirring. You want the caramel to reach a golden amber color. Be careful not to overcook it, as it can burn quickly.
- Remove the saucepan from heat and carefully stir in the baking soda and vanilla extract. The mixture will bubble up, so be cautious.
- Let the caramel sauce cool for a minute before using it. This will help it thicken slightly.
Combining Popcorn and Caramel
- Pour the warm caramel sauce over the popped popcorn in the large mixing bowl. Use a spatula or wooden spoon to gently fold the popcorn and caramel together. Make sure all the popcorn is evenly coated.
- If you are adding chopped nuts, fold them in at this stage to ensure they are well distributed throughout the popcorn.
- Once the popcorn is well coated, spread it out onto a large baking sheet lined with parchment paper. This will help prevent sticking and make cleanup easier.
Baking the Caramel Corn
- Preheat your oven to 250°F (120°C).
- Place the baking sheet with the caramel-coated popcorn in the preheated oven. Bake for 1 hour, stirring every 15 minutes. This will help the caramel set and create a crunchy texture.
- After 1 hour, remove the baking sheet from the oven and let the caramel corn cool completely on the baking sheet. It will harden as it cools.
Adding Marshmallows
- Once the caramel corn is completely cool, break it into clusters if necessary. This will help with even distribution of the marshmallows.
- In a separate bowl, combine the mini marshmallows with the cooled caramel corn. Gently fold the marshmallows into the popcorn mixture, ensuring they are evenly distributed.
- If desired, you can also drizzle some melted chocolate over the top for an extra layer of flavor. Simply melt 1/2 cup of chocolate chips in the microwave in 30-second intervals, stirring in between until smooth. Drizzle over the popcorn and marshmallows.
Storing the Marshmallow Caramel Corn
- Once everything is combined, transfer the marshmallow caramel corn to an airtight container. This will help keep it fresh and crunchy.
- Store at room temperature for up to 1 week. If you live in a humid environment, consider storing it in the refrigerator to prevent the marshmallows from becoming sticky.
Serving Suggestions
- Serve the marshmallow caramel corn in individual bowls
Conclusion:
In summary, this Marshmallow Caramel Corn Snack is an absolute must-try for anyone looking to indulge in a sweet and crunchy treat that perfectly balances flavors and textures. The combination of fluffy marshmallows, rich caramel, and crispy popcorn creates a delightful snack that is sure to please both kids and adults alike. Whether you’re hosting a movie night, celebrating a special occasion, or simply craving a delicious treat, this recipe is the perfect addition to your snack repertoire. For serving suggestions, consider pairing this Marshmallow Caramel Corn with a scoop of vanilla ice cream for an indulgent dessert or packaging it in cute bags as a thoughtful homemade gift. You can also experiment with variations by adding nuts, chocolate chips, or even drizzling some melted chocolate on top for an extra layer of flavor. The possibilities are endless! We encourage you to try this Marshmallow Caramel Corn Snack recipe and share your experience with friends and family. Don’t forget to let us know how it turned out for you and any creative twists you added to make it your own. Happy snacking! Print
Marshmallow Caramel Corn Snack: A Deliciously Sweet Treat Recipe
- Total Time: 75 minutes
- Yield: 12 cups 1x
Description
Enjoy a sweet and crunchy treat with this Marshmallow Caramel Corn, featuring buttery caramel popcorn mixed with fluffy mini marshmallows. Ideal for movie nights or parties, this delightful snack is sure to please your sweet tooth!
Ingredients
Scale- 1 cup popcorn kernels (or 12 cups popped popcorn)
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows
- 1/2 cup chopped nuts (optional, such as peanuts or almonds)
Instructions
- Start by popping the popcorn kernels. You can use an air popper, stovetop method, or microwave. If using the stovetop, heat 2-3 tablespoons of oil in a large pot over medium heat. Add the popcorn kernels and cover the pot with a lid.
- Shake the pot occasionally to prevent burning. Once the popping slows down (about 2-3 seconds between pops), remove the pot from heat.
- Transfer the popped popcorn to a large mixing bowl, ensuring to remove any unpopped kernels. Set aside.
- In a medium saucepan, combine the granulated sugar, unsalted butter, light corn syrup, and salt. Place the saucepan over medium heat.
- Stir the mixture continuously until the butter is melted and the sugar is dissolved. This should take about 3-5 minutes.
- Once the mixture comes to a boil, stop stirring and allow it to boil for 4-5 minutes without stirring. You want the caramel to reach a golden amber color. Be careful not to overcook it, as it can burn quickly.
- Remove the saucepan from heat and carefully stir in the baking soda and vanilla extract. The mixture will bubble up, so be cautious.
- Let the caramel sauce cool for a minute before using it. This will help it thicken slightly.
- Pour the warm caramel sauce over the popped popcorn in the large mixing bowl. Use a spatula or wooden spoon to gently fold the popcorn and caramel together. Make sure all the popcorn is evenly coated.
- If you are adding chopped nuts, fold them in at this stage to ensure they are well distributed throughout the popcorn.
- Once the popcorn is well coated, spread it out onto a large baking sheet lined with parchment paper. This will help prevent sticking and make cleanup easier.
- Preheat your oven to 250°F (120°C).
- Place the baking sheet with the caramel-coated popcorn in the preheated oven. Bake for 1 hour, stirring every 15 minutes. This will help the caramel set and create a crunchy texture.
- After 1 hour, remove the baking sheet from the oven and let the caramel corn cool completely on the baking sheet. It will harden as it cools.
- Once the caramel corn is completely cool, break it into clusters if necessary. This will help with even distribution of the marshmallows.
- In a separate bowl, combine the mini marshmallows with the cooled caramel corn. Gently fold the marshmallows into the popcorn mixture, ensuring they are evenly distributed.
- If desired, you can also drizzle some melted chocolate over the top for an extra layer of flavor. Simply melt 1/2 cup of chocolate chips in the microwave in 30-second intervals, stirring in between until smooth. Drizzle over the popcorn and marshmallows.
- Once everything is combined, transfer the marshmallow caramel corn to an airtight container. This will help keep it fresh and crunchy.
- Store at room temperature for up to 1 week. If you live in a humid environment, consider storing it in the refrigerator to prevent the marshmallows from becoming sticky.
- Serve the marshmallow caramel corn in individual bowls.
Notes
- Feel free to customize this recipe by adding your favorite nuts or drizzling with chocolate for extra flavor.
- Ensure the caramel sauce is at the right temperature to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 60 minutes