10 cups popped popcorn (about ½ cup unpopped kernels)

1 cup mini marshmallows

½ cup unsalted butter

1 cup light brown sugar, packed

¼ cup light corn syrup

½ teaspoon vanilla extract

¼ teaspoon salt

Directions:

Prepare the Popcorn Base:

Pop the popcorn using your preferred method and place it in a large mixing bowl, discarding any unpopped kernels. Add the mini marshmallows to the bowl and toss gently to combine.

Make the Caramel Sauce:

In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring constantly, and let it simmer for 3-4 minutes.

Remove the saucepan from heat and stir in the vanilla extract.

Coat the Popcorn:

Carefully pour the hot caramel sauce over the popcorn and marshmallow mixture. Use a spatula or large spoon to gently toss until all the popcorn is evenly coated.

Set and Serve:

Spread the caramel-coated popcorn onto a large baking sheet lined with parchment paper. Let it cool for 15-20 minutes to set.

Break into pieces if needed and serve.

Store:

Store in an airtight container at room temperature for up to 3 days.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: 180 kcal per cup | Servings: 10 cups