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amberjfrancis
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Directions:
Pop the popcorn using your preferred method and place it in a large mixing bowl, discarding any unpopped kernels.
Add the mini marshmallows to the bowl and toss gently to combine.
In a medium saucepan, melt the butter over medium heat.
Stir in the brown sugar, corn syrup, and salt.
Bring the mixture to a boil, stirring constantly, and let it simmer for 3-4 minutes.
Remove the saucepan from heat and stir in the vanilla extract.
Carefully pour the hot caramel sauce over the popcorn and marshmallow mixture. Use a spatula or large spoon to gently toss until all the popcorn is evenly coated.
Spread the caramel-coated popcorn onto a large baking sheet lined with parchment paper.
Let it cool for 15-20 minutes to set.
Break into pieces if needed and serve.
Store in an airtight container at room temperature for up to 3 days.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 180 kcal per cup | Servings: 10 cups