Marshmallow Caramel Popcorn (Print-Friendly Version)
# What You'll Need:
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1 teaspoon vanilla extract
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1 package (about 35 pieces, 10 ounces) big marshmallows
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2 tablespoons light corn syrup
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1 cup packed brown sugar
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1/2 cup butter, unsalted
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About 12 cups popcorn (use roughly 1/2 cup kernels to pop)
# Step-by-Step Directions:
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Once everything's cooled, break the popcorn into hand-sized chunks and enjoy. Keep any leftovers sealed up for later.
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Spread out your caramel popcorn on a foil-lined pan that's been sprayed with non-stick spray. Let it chill out for around 10–15 minutes so it can firm up.
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Take that hot marshmallow-caramel and pour it all over the popcorn. Toss gently until each piece is covered.
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Once off the heat, add vanilla right away and stir it in good.
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Turn the stove to medium-low and mix in the marshmallows. Keep stirring until the mix is smooth and stretchy.
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Put butter in a big saucepan and melt it over medium. Add brown sugar and corn syrup, stir until it all blends and looks like one thing.
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Pop your popcorn using whatever you like—microwave, stovetop, or air popper. Put it in a big bowl, and get rid of any little hard unpopped pieces.
# Helpful Notes:
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Toss in nuts, pretzels, or a little melted chocolate drizzle to jazz things up before your popcorn hardens.
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Keep your caramel popcorn in something tightly closed on the counter—good for up to about three days before it starts to lose its crunch.