This marshmallow caramel popcorn recipe helps popcorn stay soft and grand! Leftover caramel can be refrigerated and used later if warmed in the microwave.
Ingredients
- marshmallows: 23 piece
- brown sugar: 2 cups
- light corn syrup: 0.25 cup
- butter: 1 cup
- vanilla extract: 1 tsp
- microwave popcorn, popped: 2 packages (3.5 ounce packages)
Metric Conversion
Stages of cooking
-
Cook and stir marshmallows, brown sugar, corn syrup, butter, and vanilla extract together in a pot over medium-low heat until marshmallows are completely melted, 5 to 7 minutes.
-
Put popcorn in a large bowl; pour marshmallow mixture over popcorn and gently stir with a big spoon to coat.
