Marshmallows make this caramel popcorn stay soft and grand! Leftover caramel can be refrigerated and used later if warmed in the microwave.
Original recipe makes 8 servings
23 large marshmallows
2 cups brown sugar
1/4 cup light corn syrup (such as Karo®)
1 cup butter
1 teaspoon vanilla extract
2 (3.5 ounce) packages microwave popcorn, popped
- Cook and stir the marshmallows, brown sugar, corn syrup, butter, and vanilla extract together in a pot over medium-low heat until the marshmallows are completely melted, 5 to 7 minutes.
- Put the popcorn in a large bowl; pour the marshmallow mixture over the popcorn and gently stir with a big spoon to coat.
Calories: 562 kcal
Carbohydrates: 74.5 g
Cholesterol: 61 mg
Fat: 30 g
Fiber: 2.5 g
Protein: 2.9 g
Sodium: 416 mg