This gooey marshmallow caramel popcorn is coated with a marshmallow and caramel mixture, making it sticky, sweet, and utterly delicious!

If you like my marshmallow caramel popcorn, you’ll love my churro popcorn too! It’s coated in melted white chocolate, then tossed in a warming cinnamon sugar mix!

Why you’ll love this recipe:

Gooey marshmallow caramel corn is ready in minutes and only requires 6 ingredients to make! When it comes to easy treats, the simpler the better! No fussing over sugar temperatures, bringing to a boil, or baking here!

If you’re a fan of caramel corn and marshmallow cereal treats, you’re going to love this mash up of the two! No bake, chewy, sweet, buttery marshmallow popcorn made on the stovetop!

Ingredients you’ll need:

Popcorn
Brown sugar
Corn syrup
Butter
Vanilla extract
Marshmallows

Marshmallow caramel corn has an addictive rich, decadent flavor that is hard to resist! If you’re a lover of all things sweet and salty, try using movie theater butter as the base in this recipe. It’ll be love at first bite!

The caramel is so soft and buttery, and the marshmallows take it to the next level! Traditional caramel corn is crunchy, whereas this marshmallow caramel corn is soft and gooey. Think of this as rice krispie treats and caramel corn having a baby!

How to make the best marshmallow caramel corn:

Add your popcorn to a mixing bowl, making sure to remove any unpopped kernels, then set aside for later.
In a saucepan over medium heat, combine butter, brown sugar, and corn syrup. Stir until the mixture is melted and well combined.
Add in marshmallows and vanilla extract, stirring constantly until the marshmallows are melted too.
Remove from the heat and pour over your popcorn. Mix to coat evenly, then transfer to a baking sheet to set up before enjoying.

Having a movie night at home with the family? Skip the traditional popcorn and make this sweet, gooey version instead! Simple, quick, and perfect for holidays and party snacking too!

This is one of those recipes that tastes best day of so that the popcorn doesn’t become stale and lose its crunchy texture. Leftovers will keep in an airtight container for 1-2 days, but this really is best enjoyed immediately if possible!

My top tips:

POPCORN: You’ll need roughly 12 cups of popcorn for this recipe- but it’s up to you how you pop it! Feel free to pop your own using about ½ cup kernels, use the microwave bags, or buy pre-popped popcorn in a bag. Just be sure to remove any unpopped kernels.
MELTING: It’s important that you’re continuously stirring the butter, brown sugar, and corn syrup constantly to prevent any burning. Once the marshmallows are added, you’ll want to continue cooking the mixture to melt the marshmallows but only for a minute or two. The longer you cook this mixture, the less chewy the popcorn will be.
MOVE QUICKLY: Once your marshmallow and caramel mixture is melted and smooth, you’ll need to move quickly to coat popcorn before the caramel begins to cool and set up.
COOLING: I recommend transferring the coated popcorn to a baking sheet to finish cooling. This prevents the popcorn from clumping together and ensures all the marshmallow caramel mixture has set before storing or enjoying!

If you’re a fan of sweet and salty, this popcorn is for you! Using buttery popcorn as the base for this recipe makes the marshmallow caramel corn way less sweet than traditional recipes. Don’t get me wrong, the caramel is still full of brown sugar goodness- it’s just the perfect balance!

Looking for more no bake treats? Try these out!

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5 from 1 vote