Sweet Sticky Homemade Popcorn Treat (Print Version)
# Ingredients:
→ For the Caramel Corn
01 -
12 cups popped popcorn (about 1/2 cup unpopped kernels)
02 -
1/2 cup unsalted butter
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1 cup packed brown sugar
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2 tablespoons light corn syrup
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1 package (10 oz) large marshmallows (approximately 35 marshmallows)
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1 teaspoon vanilla extract
# Instructions:
01 -
Pop the popcorn using your preferred method (air popper, stovetop, or microwave). Place the popped popcorn in a large bowl, ensuring you remove any unpopped kernels.
02 -
In a large saucepan over medium heat, melt the butter. Add the brown sugar and corn syrup, stirring until the mixture is well combined and the sugar has dissolved. Reduce the heat to medium-low and add the marshmallows. Stir continuously until the marshmallows are completely melted and the mixture is smooth. Remove from heat and stir in the vanilla extract.
03 -
Pour the caramel-marshmallow mixture over the popcorn. Gently stir until all the popcorn is evenly coated.
04 -
Spread the coated popcorn onto a large, foil-lined baking sheet sprayed with non-stick cooking spray. Allow it to cool and set for about 10–15 minutes.
05 -
Once set, break the popcorn into clusters and serve. Store any leftovers in an airtight container to maintain freshness.
# Notes:
01 -
For added flavor and texture, consider mixing in nuts, pretzels, or drizzling melted chocolate over the coated popcorn before it sets.
02 -
Store the popcorn in an airtight container at room temperature for up to 3 days.
03 -
This recipe makes approximately 8 servings.