Ingredients
Scale
- 1 cup popcorn kernels
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows
Instructions
- Pop the popcorn kernels according to package instructions.
- In a saucepan, combine sugar, butter, corn syrup, and salt. Cook over medium heat until boiling, then stir in vanilla.
- Pour the caramel mixture over popped popcorn and mix well.
- Add mini marshmallows and gently fold into the popcorn mixture.
- Spread onto a lined baking sheet and allow to cool before serving.
Notes
- For extra crunch, bake the caramel corn at 250°F for 30 minutes, stirring every 10 minutes.
- Store in an airtight container for up to a week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 18g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg