Introduction
Few treats balance nostalgic comfort and sweet crunch like Marshmallow Caramel Corn. Whether you’re curled up for movie night or prepping a festive snack for a party, this treat hits all the right notes—sweet, gooey, crunchy, and fun to make.
Origin and Cultural Significance
Caramel corn has roots in 19th-century America, evolving from kettle corn and sweet popcorn variations. The addition of marshmallows brings a modern twist to the classic recipe, making it even more gooey and irresistible. Today, it’s a staple at carnivals, movie nights, and holiday treat tables, loved across generations.
Ingredients Quantity
- 8 cups popped popcorn (plain or lightly salted)
- 1/2 cup unsalted butter
- 1/2 cup brown sugar (packed)
- 25 large marshmallows
Optional Additions
- 1/2 tsp vanilla extract (for extra depth of flavor)
- 1/4 tsp sea salt (to balance sweetness)
- 1/2 cup chopped nuts (e.g., pecans, almonds, or peanuts)
- 1/2 cup mini chocolate chips or M&Ms (add after cooling)
- Sprinkles for color (especially for parties or holidays)
Tips for Success
- Use fresh popcorn for the best texture. Avoid microwave popcorn with butter flavor, as it can alter the taste.
- Stir constantly when melting the marshmallows to prevent burning.
- Work quickly when mixing the sauce with popcorn—the mixture sets fast.
- If using chocolate chips, wait until the popcorn is fully cool before adding to avoid melting.
