Ingredients
Scale
- 12 cups popped popcorn (about 1/2 cup unpopped kernels)
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons light corn syrup
- 1 package (10 oz) large vegan marshmallows (approximately 35 vegan marshmallows)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Popcorn: Pop approximately 1/2 cup of unpopped kernels using your preferred method to yield about 12 cups of popped popcorn.
- Make the Caramel: In a saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar and light corn syrup, bringing the mixture to a gentle simmer for about 5 minutes while stirring constantly.
- Add Vegan Marshmallows: Once smooth, add the vegan marshmallows and stir continuously until melted and combined into a cohesive sauce.
- Coat the Popcorn: Pour the caramel-marshmallow sauce over the popped popcorn, tossing gently until evenly coated.
- Bake for Crunch: Spread the coated popcorn onto a parchment-lined baking sheet and bake at 250°F (120°C) for 30 minutes, stirring every 10 minutes for even crunchiness.
- Cool and Serve: Let it cool completely before breaking into pieces and serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (40g)
- Calories: 150
- Sugar: 18g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg