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Caramel Marshmallow Popcorn

A delicious twist on caramel popcorn
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Author Ang Paris


  • 8 cups popped popcorn or 2 bags of microwave popcorn, popped
  • ½ cup butter
  • 1 cup brown sugar
  • 1 Tablespoon corn syrup
  • 1-½ cups mini marshmallows


  • 1. Pour the popped popcorn into a bowl, sifting through to remove any unpopped kernels.
  • 2. In a small saucepan, melt the butter.
  • 3. Add the brown sugar and corn syrup and stir until the mixture begins to bubble.
  • 4. Add the marshmallows and stir until melted and smooth.
  • 5. Pour the caramel mixture over the popcorn and stir to coat.
  • 6. Pour the popcorn onto a large baking sheet to cool.
  • 7. Allow the popcorn to cool before serving.


Leftover popcorn can be stored in a ziploc bag or an airtight container for up to a week (if it lasts that long!)
Adapted from Lil' Luna