Do you want to know my secret for making the best and quickest caramel popcorn ever? You use marshmallows! Years ago I received a cookbook that highlighted how to use the kitchen appliances of the moment - Lora Brody's Plugged In: The Definitive Guide to the 20 Best Kitchen Appliances cookbook. Despite the fact that several of the appliances have come and gone on the market, the recipes are adaptable and amazing! It's a goldmine of delicious recipes that have become instant fan favorites in our house.
This recipe is perfect for a last minute dessert or movie snack. Mr. Caleb, a self-professed non-fan of popcorn, even dove into this popcorn treat the last time we made it for a family movie night! Who knew?
Marshmallow Caramel Popcorn
Recipe adapted from Plugged In by Lora Brody
*DIY Microwave Popcorn
My favorite way to pop, popcorn is to put it into a paper lunch bag and pop it in the microwave oven. I measure 1/4 cup of popcorn kernels into a paper bag and lightly fold the paper lunch bag over twice to prevent the popped kernels from escaping. There is no need to add any extra oil or butter, which I just love! I set the microwave for a popcorn setting but start listening closely after 2 minutes.
For this recipe I use two "batches" of this popcorn totaling 1/2 cup of popcorn kernels prior to popping.
Ingredients:
1/2 cup popcorn kernels (4 cups of popped popcorn)
1/2 cup brown sugar
14 large marshmallows
Instructions:
While the popcorn pops, I melt the butter over medium heat with the brown sugar and marshmallows, stirring until the mixture bubbles.
After the popcorn is popped, I transfer to a very large bowl and pour over the hot caramel mixture, ensuring all the popped corn has the caramel mixture on it. Our family loves to enjoy this while it is hot and chewy, however, you can also let it cool or form it into balls and let it dry into popcorn balls. Be sure to place the popcorn balls onto waxed paper or Silpat.
Makes about 6 cups of Marshmallow Caramel Popcorn.
