Ingredients:
• 1 bag (3.2–3.3 oz) plain microwave popcorn
• 1/2 cup (1 stick) unsalted butter
• 1 cup light brown sugar, packed
• 1 tablespoon light corn syrup
• 20 large marshmallows (or 3 cups mini marshmallows)
Directions:
Pop the microwave popcorn according to the package instructions.
Pour the popcorn into a very large bowl and remove any unpopped kernels.
In a medium saucepan over medium-low heat, combine the butter, brown sugar, and corn syrup.
Stir frequently until the butter is melted and the mixture is smooth, about 2–3 minutes.
Add the marshmallows and continue stirring until completely melted and glossy, about 5 minutes.
Remove the saucepan from the heat once the mixture is smooth and lump-free.
Pour the warm marshmallow caramel mixture evenly over the popcorn.
Using a greased spatula, gently fold and stir until all the popcorn is evenly coated.
For popcorn clusters, spread the coated popcorn onto a parchment-lined baking sheet and let set for 10 minutes.
For popcorn balls, lightly grease your hands and shape the warm mixture into 2–3 inch balls.
Allow the popcorn to cool and set before serving.
Store leftovers in an airtight container at room temperature.
Helpful Tips:
• Work quickly while the caramel mixture is still warm.
• Add chopped peanuts, pecans, or mini chocolate chips for extra flavor.
• Lightly grease your hands when shaping popcorn balls.
• Wrap popcorn balls individually to keep them fresh.
• Store at room temperature for up to 7–10 days.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Servings: 10 servings
