@kerrioncooking: This easy Marshmallow Caramel Corn combines fluffy popcorn with a rich caramel-style coating made from butter, brown sugar, and corn syrup. Vanilla adds a warm finish, while the soft marshmallow-style coating gives every bite a deliciously chewy texture. Ingredients 8 cups popped popcorn (about ½ cup unpopped kernels) ½ cup unsalted butter ½ cup brown sugar ¼ cup light corn syrup (or honey as a substitute) ¼ teaspoon salt ½ teaspoon vanilla extract Optional Add-Ins Mini marshmallows Chopped nuts Pretzels Chocolate chips M&M-style candies Flaky sea salt Instructions. Prepare the Popcorn Pop enough popcorn to yield approximately 8 cups. Place the popcorn into a very large mixing bowl or roasting pan. Remove any unpopped kernels before continuing. This is especially important when serving caramel corn to children.Set aside. 2. Prepare the Caramel Mixture Place the butter, brown sugar, corn syrup, and salt into a medium saucepan. Heat over medium heat, stirring occasionally as the butter melts. Continue heating until the mixture is completely melted and smooth.3. Bring the Mixture to a Simmer Once the butter has melted and the mixture is combined, bring it to a gentle simmer. Stir continuously or very frequently to prevent the sugar mixture from sticking or scorching. Cook for approximately 2–3 minutes, allowing the sugar to dissolve and the mixture to become glossy and slightly thickened.4. Add the Vanilla Remove the saucepan from the heat. Carefully stir in the vanilla extract. The mixture may bubble slightly when the vanilla is added, so add it carefully and stir until incorporated. 5. Coat the Popcorn Immediately pour the warm caramel mixture over the popped popcorn. Using a large silicone spatula or wooden spoon, gently toss the popcorn until it is evenly coated.Work relatively quickly while the caramel is warm and easy to spread. 6. Add Marshmallows If using mini marshmallows, allow the caramel-coated popcorn to cool for a few minutes first. Fold the marshmallows into the popcorn while the mixture is still warm but no longer extremely hot.This creates soft, chewy pockets of marshmallow throughout the caramel corn. For a more traditional crisp caramel corn, simply omit the marshmallows. 7. Shape or Spread For clusters, transfer the coated popcorn onto a parchment-lined baking sheet.Gently spread it into an even layer. For larger snackable clusters, allow the popcorn to cool slightly and carefully form small handfuls with lightly buttered hands. 8. Cool Completely Allow the caramel corn to cool at room temperature for approximately 20–30 minutes. As it cools, the coating will set and become easier to handle.Break apart any large clusters if desired. 9. Serve Transfer the finished caramel corn to a large serving bowl. Serve immediately or store in an airtight container for later. Chef’s Tips Use Fresh Popcorn Freshly popped popcorn gives the best texture. Avoid heavily buttered microwave popcorn because it can interfere with the caramel coating.Remove Unpopped Kernels Run your fingers through the popcorn before adding the caramel to make sure there are no hard kernels hidden underneath. Work Quickly The caramel mixture thickens as it cools, so pour it over the popcorn immediately after removing it from the heat. Don’t Use Excessive Heat Keep the caramel mixture at a gentle simmer. High heat can cause the sugar to scorch and give the caramel a bitter flavor.Use a Large Bowl A large bowl makes tossing the popcorn much easier and helps prevent the caramel from spilling over the sides. Optional Marshmallow Variation For an extra-soft and chewy version, add 1½–2 cups mini marshmallows after the caramel-coated popcorn has cooled slightly. Fold gently so the marshmallows remain partially intact. You can also melt a small amount of marshmallows directly into the caramel mixture for a smoother, more marshmallow-forward coating.Flavor Variations Chocolate Caramel Corn Drizzle the cooled caramel corn with melted milk, dark, or white chocolate. #popcorn #treats #baking #food #recipes

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Saturday 10 October 2026 16:42:01 GMT