Ingredients10 m servings 353 cals
- Combine marshmallows, butter, and brown sugar in a microwave-safe bowl; heat in microwave until marshmallows are melted and mixture is smooth, 30 to 60 seconds.
- Place popcorn in a bowl and pour marshmallow mixture over popcorn; stir to coat.
- Cook's Notes:
- I also tried it using white sugar and a little almond and rum flavoring. This gave it more of a glazed english toffee flavor.
Per Serving: 353 calories; 19.1 g fat; 45.8 g carbohydrates; 2.4 g protein; 49 mg cholesterol; 149 mg sodium. Full nutrition
ReviewsRead all reviews 7
This stuff is insanely good! We have followed the recipe exactly and modified it to include more marshmallows and vanilla. Excellent both ways. The longer you cook the Carmel mixture the harder ...
Very, very good. I was out of corn syrup, so I was looking for a caramel corn recipe without corn syrup. Marshmallows were a perfect additional. Thanks for the recipe!
I make it with 1/3 c popcorn in the air Popper then microwave .5 stick butter with .5 c brown sugar and 15 marshmallows. I bake it on 225 degree oven stirring every 3 minutes for about 10 minute...
Really yummy. I made it for a Halloween treat and called it cobweb popcorn. I made it just as the recipe stated (although I didn't have big marshmallows. I used the tiny ones; 1/2 cup for each b...
Really good stuff! Not healthy, but good. And very easy. I've used up to 12 cups of popcorn, still works great!