Description
Crispy golden kernels meet gooey marshmallow caramel corn in this irresistible sweet-and-salty treat perfect for movie nights and gatherings. Crunchy, sweet clusters will have snackers reaching for handful after handful of this addictive midwestern delight.
Ingredients
Scale
Main Ingredients:
- 12 cups popped popcorn (about 12 cup unpopped kernels)
- 1 package (10 ounces / 280 grams) large marshmallows (approximately 35 marshmallows)
Sweeteners and Syrups:
- 1 cup packed brown sugar
- 2 tablespoons light corn syrup
Binding and Flavoring Ingredients:
- ½ cup (113 grams) unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Prepare a spacious mixing vessel and carefully separate the freshly popped corn kernels from any unpopped remnants, ensuring a clean base for the caramel coating.
- Select a heavy-bottomed saucepan and melt the butter until it becomes a golden liquid, gradually incorporating brown sugar and corn syrup. Stir consistently to create a harmonious blend, allowing the sugar to fully dissolve and transform into a rich, glossy mixture.
- Reduce the stovetop temperature to a gentle simmer, then introduce marshmallows into the caramel foundation. Continuously whisk the ingredients, watching them meld into a smooth, velvety consistency. Once fully integrated, remove from heat and infuse with a splash of vanilla extract for an aromatic enhancement.
- Cascade the molten caramel-marshmallow mixture over the prepared popcorn, using a silicone spatula to gently fold and coat each kernel thoroughly, ensuring an even distribution of the sweet glaze.
- Prepare a large baking sheet lined with aluminum foil and lightly coated with non-stick spray. Carefully transfer the glazed popcorn, spreading it into an even layer to facilitate uniform cooling and setting.
- Allow the coated popcorn to rest and solidify at room temperature for approximately 10-15 minutes, during which the caramel will transform into a delicate, crisp coating.
- Once completely set, lovingly separate the popcorn into rustic clusters, ready to be served immediately or stored in an airtight container to preserve its delectable crunch and flavor.
Notes
- Opt for freshly popped popcorn to ensure maximum crispiness and flavor absorption.
- Remove all unpopped kernels before coating to prevent unexpected hard bites and potential dental mishaps.
- Use a silicone spatula for smooth, even mixing to guarantee each kernel gets perfectly glazed with caramel-marshmallow goodness.
- Quick cooling prevents soggy texture, so spread popcorn in a single layer on the baking sheet for crisp, crunchy clusters.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snacks, Desserts
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg