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Quick and Easy Homemade Marshmallow Caramel Corn

A scrumptious treat that combines the crunch of popcorn with the sweetness of caramel, perfect for movie nights or any sweet indulgence.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Snack
Cuisine American
Servings 8 servings
Calories 150 kcal

Equipment

  • Large Bowl
  • Medium Saucepan
  • Baking Sheet
  • Parchment Paper

Ingredients
  

Popcorn

  • 10 cups Freshly Popped Popcorn Use an air popper or stovetop method.

Caramel

  • 1 cup Granulated Sugar Essential for caramel formation.
  • 0.5 cup Unsalted Butter Adds richness to the caramel.
  • 0.5 cup Light Corn Syrup Prevents sugar from crystallizing.
  • 1 pinch Salt Enhances overall flavor.
  • 1 teaspoon Baking Soda Creates a lighter texture in the caramel.

Instructions
 

  • Begin by popping your popcorn. If using an air popper, measure out ½ cup of kernels and pop them according to the manufacturer's instructions. Alternatively, you can pop the corn on the stovetop in a heavy-bottomed pot. Once popped, place the popcorn in a large bowl, ensuring to remove any unpopped kernels.
  • Prepare your caramel mixture. In a medium saucepan over medium heat, combine 1 cup of granulated sugar, ½ cup of unsalted butter, and ½ cup of light corn syrup. Stir continuously until the mixture comes to a gentle boil.
  • Once boiling, allow the mixture to cook without stirring for about 4-5 minutes or until it turns a golden amber color. Keep a close eye on it to prevent burning.
  • Remove the saucepan from the heat and carefully stir in a pinch of salt and 1 teaspoon of baking soda. The mixture will bubble up, so be cautious during this step.
  • Immediately pour the caramel over the popcorn in the large bowl. Use a spatula to gently toss the popcorn, ensuring each piece is coated evenly with the caramel sauce.
  • Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper for easy cleanup.
  • Spread the caramel-coated popcorn evenly on the prepared baking sheet. Bake in the preheated oven for 45 minutes, stirring every 15 minutes.
  • After 45 minutes, remove the popcorn from the oven and allow it to cool completely on the baking sheet. Once cooled, break into clusters and enjoy your Quick and Easy Homemade Marshmallow Caramel Corn.

Notes

Store leftover caramel corn in an airtight container at room temperature for up to a week.
Keyword Easy, Sweet