Ingredients
Scale
- 12 cups popped popcorn
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons light corn syrup
- 10 oz vegan marshmallows
- 1 teaspoon vanilla extract
Instructions
- Pop the popcorn using an air popper or stovetop method.
- In a saucepan over medium heat, melt the unsalted butter until bubbly. Stir in brown sugar and light corn syrup, simmering for about 5 minutes while stirring constantly.
- Add the vegan marshmallows to the caramel mixture and stir until fully melted into a smooth sauce.
- Pour the warm caramel-marshmallow sauce over the popped popcorn and gently toss until evenly coated.
- Spread the mixture onto a parchment-lined baking sheet and bake at 250°F (120°C) for 30 minutes, stirring every 10 minutes.
- Allow to cool completely before breaking into pieces and serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 20g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg