Ingredients
Scale
- 10 cups popped popcorn (about 1/2 cup unpopped kernels)
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 4 cups mini marshmallows
Instructions
- Pop the popcorn using an air popper or stovetop method. Transfer to a large bowl, removing unpopped kernels.
- In a medium saucepan, melt butter over medium heat. Stir constantly.
- Add brown sugar, corn syrup, and salt. Bring to a gentle boil, stirring. Boil for 3 minutes without stirring.
- Remove from heat. Stir in vanilla extract and baking soda; mixture will foam slightly.
- Pour caramel sauce over popcorn. Gently fold to coat evenly without crushing kernels.
- Fold in mini marshmallows while the mixture is still warm.
- Spread the mixture onto a parchment-lined baking sheet in an even layer. Let cool 20–30 minutes until set.
- Break into bite-sized clusters once cooled.
Notes
Use plain, unsalted popcorn for best results.
For a twist, add nuts, chocolate drizzle, or cinnamon.
Handle gently to keep marshmallows soft and popcorn crunchy.
- Prep Time: 15
- Cook Time: 10