Description
French-inspired marshmallow caramel crunch combines silky caramel with crisp marshmallow layers for an indulgent dessert. Sweet textures and rich flavors will delight your senses with each delectable bite.
Ingredients
Scale
- 1 10 oz (284 g) bag large marshmallows (approximately 35 marshmallows)
- 8 cups popped popcorn
- 1 cup (220 g) packed brown sugar
- ½ cup (113 g) butter
- 2 tbsps light corn syrup
- 1 tsp vanilla
Instructions
- Prepare Workspace: Line a large baking sheet with aluminum foil and lightly spray with non-stick cooking spray to create a smooth surface for the caramel popcorn.
- Create Caramel Base: Melt butter in a spacious saucepan over medium heat, then incorporate brown sugar and corn syrup. Whisk continuously until the mixture transforms into a glossy, uniform caramel sauce, maintaining a smooth consistency.
- Marshmallow Integration: Reduce heat to medium-low and gently fold marshmallows into the caramel, stirring persistently until they completely dissolve and blend seamlessly, creating a rich, creamy mixture.
- Flavor Infusion: Remove from heat and stir in vanilla extract, allowing the aromatic essence to permeate the caramel-marshmallow blend, enhancing the overall flavor profile.
- Coating Process: Pour the warm mixture over freshly popped popcorn, using a silicone spatula to ensure every kernel receives an even, comprehensive coating of the sweet caramel mixture.
- Cooling and Setting: Spread the coated popcorn on the prepared baking sheet in an uniform layer, allowing it to rest at room temperature for 20-25 minutes until the coating solidifies into a crisp, delectable crunch.
Notes
- Butter Melting Technique: Melt butter slowly without browning to maintain a smooth, clean flavor profile and prevent bitter undertones.
- Sugar Syrup Consistency: Whisk brown sugar and corn syrup continuously to create a glossy, uniform caramel that ensures even coating on popcorn kernels.
- Marshmallow Integration: Stir marshmallows gently and completely to prevent clumping and achieve a silky-smooth caramel mixture.
- Cooling and Setting: Allow the coated popcorn to rest at room temperature, giving the caramel time to set and create a delicate, crisp texture that doesn’t become overly sticky.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 160
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg