Marshmallow Caramel Corn – Sweet, Crispy, and Perfectly Gooey

If you love the buttery crunch of caramel corn with a soft, gooey twist, Marshmallow Caramel Corn is your ultimate treat. Sweet, crunchy popcorn coated in rich caramel and melted marshmallows makes for a snack that’s perfect for movie nights, parties, or just a cozy indulgence at home.

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Ingredients Equipment Method Notes

Ingredients

10 cups popped popcorn about ½ cup unpopped kernels
1 cup mini marshmallows
½ cup unsalted butter
½ cup brown sugar
¼ cup corn syrup or honey
½ tsp vanilla extract
¼ tsp salt

Optional:

½ tsp cinnamon or pinch of nutmeg for extra flavor

Equipment

Large mixing bowl
Medium saucepan
Spatula
Baking sheet
Parchment paper

Method

Prepare popcorn

Pop the popcorn using an air popper or stovetop. Remove any unpopped kernels and place the popcorn in a large mixing bowl.

Make caramel marshmallow sauce

In a medium saucepan, melt butter over medium heat. Add brown sugar, corn syrup, and salt. Stir continuously until the mixture comes to a gentle boil. Let boil for 2–3 minutes.

Add marshmallows and vanilla

Remove from heat and immediately stir in mini marshmallows and vanilla extract. Stir until the marshmallows melt and form a smooth, sticky sauce.

Coat the popcorn

Pour the marshmallow caramel mixture over the popcorn. Use a spatula to gently fold and coat the popcorn evenly. Be careful—the mixture will be hot and sticky.

Cool and set

Spread the coated popcorn on a parchment-lined baking sheet. Let cool for 10–15 minutes until set and slightly firm.

Serve

Break into clusters and serve. Store leftovers in an airtight container for up to 3 days.

Notes

For extra indulgence, drizzle melted chocolate over the cooled caramel corn.

You can toast some nuts (like peanuts, almonds, or pecans) and fold them in for added crunch.

Work quickly when mixing the hot marshmallow caramel so it coats the popcorn evenly.