Marshmallow Caramel Corn

You know those snacks that are dangerously good? Like, “I’ll just have a handful” turns into the whole bowl kind of good? That’s Marshmallow Caramel Corn.

It’s everything you love about classic caramel popcorn—but easier, faster, and made with marshmallows instead of traditional caramel. That means you get all the sticky, buttery sweetness without needing a candy thermometer or boiling sugar syrup. (Cue the applause.)

The first time I made this, it was on a whim with the kids for a movie night. We had popcorn, marshmallows, butter, and not much else. We melted everything together, poured it over the popcorn, gave it a stir… and the result was magic. Gooey, chewy, caramel-y clusters that we could not stop eating.

It’s now one of our go-to recipes for parties, potlucks, lunchbox treats, or last-minute dessert ideas. It’s also super customizable—add chocolate chips, pretzels, nuts, or even a drizzle of white chocolate. You can shape it into balls for a party treat or press it into a pan and slice it into bars.

Whether you’re feeding a crowd, giving edible gifts, or just looking for the ultimate sweet snack, this Marshmallow Caramel Corn is easy, fun, and guaranteed to disappear fast.

Why You’ll Love This Recipe

Here’s why you’ll be making this over and over again:

• Fast and easy. No baking, no candy thermometers, no fuss. Just melt, mix, and eat.
• Minimal ingredients. Butter, marshmallows, brown sugar, popcorn—probably all in your pantry right now.
• Sweet, salty, crunchy, gooey. It hits every snack craving in one bite.
• Great for gifting. Wrap it up in cellophane or jars—adorable and delicious.
• Perfect for parties. This makes a big batch and keeps well at room temp.
• Halal-friendly. Just use marshmallows made with halal-certified gelatin (easy to find online or in specialty stores).

The texture is what dreams are made of—crunchy popcorn wrapped in a buttery, marshmallow caramel glaze. It’s not as hard or brittle as classic caramel corn, which makes it easier on the teeth and more kid-friendly. And did I mention it’s completely customizable? Stir in M&Ms, drizzle with chocolate, toss in crushed graham crackers or mini pretzels… you really can’t go wrong.

This is the kind of recipe that feels like a treat but is simple enough for a weekday snack. Keep it on hand for bake sales, birthdays, teacher gifts, or a cozy night in.

Prep Time, Servings & Nutrition

• Total Time: 15 minutes
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Servings: 10 cups (about 8 servings)
• Calories per serving: 260
• Carbs: 36g | Fat: 12g | Sugar: 20g | Protein: 1g

Ingredients

Here’s everything you need to make this sticky, crunchy treat:

For the Popcorn:

• 10 cups popped popcorn (about 1/2 cup kernels or 2 bags plain popcorn)
  • Tip: Use air-popped or stovetop popcorn—avoid buttery microwave bags.

For the Marshmallow Caramel:

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup brown sugar (light or dark)
• 1/4 cup light corn syrup or honey (for stickiness)
• 4 cups mini marshmallows (about 6 oz)
• 1/2 tsp vanilla extract
• 1/4 tsp salt (or to taste)

Optional Add-Ins:

• 1/2 cup mini chocolate chips
• Crushed pretzels
• Chopped nuts (like almonds or pecans)
• Drizzle of white or dark chocolate
• Sprinkles (for a festive touch)

Ingredient Highlights:

• Mini marshmallows: These melt fast and evenly into a sticky, glossy coating.
• Brown sugar: Adds that deep caramel flavor.
• Butter: Rich, creamy, and essential for smoothness.
• Corn syrup or honey: Helps bind everything and keeps the caramel chewy, not hard.

Step-by-Step Instructions

This is the easiest caramel corn you’ll ever make! Here’s how to do it:

1. Pop the Popcorn (5 minutes)

Start by popping your popcorn if you haven’t already.

• Use an air popper, stovetop method, or plain microwave popcorn.
• You’ll need about 10 cups of popcorn.
• Remove any unpopped kernels to avoid surprises later!

Place the popcorn in a very large mixing bowl—the biggest one you’ve got. You need space to stir in the gooey caramel.

Pro Tip: You can line a roasting pan or use two large bowls if needed!

2. Make the Marshmallow Caramel (5 minutes)

In a medium saucepan over medium heat, combine:

• 1/2 cup butter
• 1/2 cup brown sugar
• 1/4 cup corn syrup or honey

Stir constantly until the butter melts and everything starts bubbling gently.

Don’t walk away—it can burn quickly!

Once bubbling, reduce the heat to low and add:

• 4 cups mini marshmallows

Stir until the marshmallows are completely melted and the mixture is smooth and glossy.

Remove from heat and stir in:

• 1/2 tsp vanilla
• 1/4 tsp salt (taste and adjust to your liking)

3. Coat the Popcorn (2 minutes)

Immediately pour the hot caramel mixture over the popcorn.

Use a long wooden spoon or spatula to gently toss the popcorn, turning and folding until everything is evenly coated.

It’s sticky and hot—be careful not to burn your hands. Don’t try to mix with your fingers until it cools slightly.

If adding extras like chocolate chips or crushed pretzels, wait 1–2 minutes so the caramel cools slightly (so the chocolate doesn’t melt completely), then stir them in.

4. Let It Set or Serve Warm

You’ve got two options now:

Option 1: Serve it warm and gooey

Perfect for movie night or snacking right away. It’s soft, sweet, and a little chewy.

Option 2: Let it cool and crisp up

Spread the caramel corn out on a parchment-lined baking sheet and let it cool for 30–60 minutes. It will firm up into clusters and become more crunchy-chewy.

Optional: Chill it in the fridge for 10–15 minutes for faster setting!

5. Store or Gift It

Once cooled, break into chunks and store in an airtight container at room temp for up to 5 days.

Or wrap in gift bags or jars for the cutest edible presents ever.

How to Serve

This marshmallow caramel corn is a total crowd-pleaser and can be served in so many fun ways:

• Movie Night Treat: Serve in a big bowl with napkins or parchment cones.
• Party Favor Bags: Tie with ribbon and a little tag for birthdays or baby showers.
• Lunchbox Sweet: Wrap in wax paper and toss into lunchboxes for a fun surprise.
• Holiday Gifting: Add to mason jars with festive labels for teachers, neighbors, or coworkers.
• Caramel Popcorn Balls: While warm, shape into balls using buttered hands for a portable party treat.

And if you’re feeling extra… drizzle with melted chocolate, sprinkle with sea salt, or toss in mini candies. The possibilities are endless.

Additional Tips

1. Use fresh popcorn. Stale popcorn won’t hold up under the caramel. Pop it right before starting the caramel sauce.
2. Remove unpopped kernels. Nothing ruins gooey popcorn like biting into a rock-hard kernel.
3. Work quickly. The caramel cools and firms fast, so pour it over the popcorn as soon as it’s ready.
4. Use a BIG bowl. This makes a lot, and you need space to stir and coat everything evenly.
5. Grease your tools. Lightly butter your spatula (and your hands if you’re shaping balls) to avoid sticking.

Bonus Tip: Want to make this ahead? The cooled caramel corn keeps beautifully for up to 5 days—just store it airtight and keep it dry. You can also freeze it for longer storage!

Recipe Variations

1. Chocolate Drizzle Marshmallow Caramel Corn

• Let the caramel corn cool completely, then drizzle with melted chocolate (white, dark, or milk).
• Chill for 10 minutes to set.

2. S’mores Popcorn

• Stir in mini marshmallows, graham cracker bits, and chocolate chips right after coating.
• Optional: toast in the oven at 300°F for 5–7 minutes to get golden.

3. Peanut Butter Caramel Corn

• Add 2 tbsp peanut butter to the marshmallow caramel while melting.
• Stir in chopped roasted peanuts or Reese’s Pieces at the end.

4. Birthday Cake Popcorn

• Mix in colorful sprinkles and a drop of almond extract.
• Drizzle with white chocolate and top with more sprinkles.

5. Fall Vibes Mix

• Add cinnamon and a pinch of nutmeg to the caramel.
• Stir in dried apple pieces and chopped pecans.

Serving Suggestions

Make this snack the star of your table! Here’s how to turn it into an event:

Themed Snack Boards:

• Movie Night: Marshmallow caramel corn, chocolate-covered pretzels, sour gummies, popcorn mix-ins.
• Game Day: Serve alongside spicy snack mix, soda, and cheesy dips.
• Fall Treat Tray: Caramel corn, apple slices, cinnamon cookies, and spiced cider.

Dessert Add-On:

• Sprinkle it over vanilla ice cream for a salty-sweet crunch.
• Use it to top cupcakes or chocolate mousse.

For Kids’ Parties:

• Serve in colorful cups or themed paper bags.
• Let kids make their own mix-ins from a toppings “buffet.”

Freezing and Storage

Storage:

• Store marshmallow caramel corn in an airtight container at room temperature for up to 5 days.
• Keep it dry—humidity will make it sticky and soggy.

Freezing:

Yes, you can freeze it!

• Let it cool completely, then portion into freezer-safe bags.
• Squeeze out extra air, seal, and freeze for up to 2 months.

To serve:

• Let it thaw at room temperature for 20–30 minutes.
• Refresh it in a 300°F oven for 5–7 minutes if it gets too soft.

This trick works especially well for making party treats ahead of time!

Special Equipment

This recipe doesn’t need any special tools, but a few kitchen basics will help:

• Large mixing bowl: Bigger is better for coating the popcorn easily.
• Heavy-bottomed saucepan: Prevents scorching the caramel.
• Rubber spatula or wooden spoon: For mixing sticky ingredients.
• Parchment paper: For spreading and cooling the coated popcorn.
• Airtight containers or jars: For storing or gifting.

FAQ

Q1: Can I use bagged popcorn?
Yes—just make sure it’s plain or lightly salted. Avoid buttery microwave popcorn since the added flavorings can clash with the caramel.

Q2: What marshmallows should I use?
Use halal-certified mini marshmallows if needed. You can also cut large marshmallows into smaller pieces.

Q3: What if I don’t have corn syrup?
Honey or brown rice syrup works well as a substitute. It gives a slightly different flavor but still works for texture.

Q4: Can I add chocolate chips?
Yes! Just let the caramel cool for a minute before adding them so they don’t fully melt.

Q5: Is this gluten-free?
Yes—just be sure your ingredients (especially marshmallows and corn syrup) are certified gluten-free.

Q6: Can I make this dairy-free?
Try using dairy-free butter and vegan marshmallows (like Dandies brand). The texture may be slightly different, but still delicious.

Q7: How do I make popcorn balls?
Once mixed, butter your hands and press handfuls into tight balls. Let them cool completely to firm up.

Q8: Can I double the recipe?
Absolutely! Just use a bigger pot and bowl—and work in batches if needed.

Q9: How long does it last?
Best within 2–3 days for peak freshness, but can last up to 5 in an airtight container.

Q10: Can I bake it after coating?
Yes—baking at 250°F for 20–30 minutes can give a crunchier texture. Just stir every 10 minutes and watch closely.

Conclusion

Marshmallow Caramel Corn is one of those magical recipes that feels nostalgic, cozy, and just plain fun. It’s the kind of treat that brings people together—whether it’s movie night with the family, a classroom party, or a just-because-you-deserve-it snack moment.

It’s easy, quick, totally no-fuss, and endlessly adaptable. You can keep it classic with just marshmallows and popcorn or dress it up with chocolate, sprinkles, and more. Either way, you’re guaranteed a sticky, sweet, perfectly chewy-crunchy treat that everyone will love.

If you try this recipe, I’d love to hear how you liked it—or how you made it your own! Tag me on Instagram, leave a comment below, or share a photo of your gooey masterpiece. And fair warning: once you make this just once, your friends will start asking you to bring it to every gathering.

Happy snacking, happy mixing, and happy movie nights!

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