Salted Caramel Marshmallow Popcorn Recipe

My Salted Caramel Marshmallow Popcorn Recipe is such a delicious sweet treat! You can satisfy your craving in less than 15 minutes with just 5-ingredients; popcorn, mini-marshmallows, coconut sugar, butter and salt.

Marshmallow Salted Caramel PopcornI’m not going to try to talk myself or you into believing that this is a healthy recipe, because it’s not. Trust me, I’ve looked at every angle there is and it’s just not “healthy” BUT it is a delicious and healthier version of caramel popcorn when compared to store bought bags and corn syrup containing recipes.

Since we don’t eat sweets often, I don’t keep many sweet-recipe ingredients on hand. So, when it’s Sunday evening and I get a hankering for a sweet-treat, it’s essential for me to find creative ways to transform the few things I have into a delicious snack.

How did I come up with this recipe?

I was actually craving a rice crispy treat but didn’t have any crispy rice cereal, but I did have a bag of all-natural mini marshmallows I’ve been itching to use. Then when I went searching for a puffy, crispy alternative – I found popcorn…. the wheels started turning!

I like popcorn 2 basic ways buttered or salty + sweet. And I was really craving that marshmallow chewy-ness. This kinda like a popcorn ball but much easier and less messy to make.

And that’s how Salted Caramel Marshmallow Popcorn was born.

Marshmallow Salted Caramel Popcorn

Doesn’t it look delicious? I mean really, I just ate a big bowl of it and this picture is still making my mouth water! This of this recipes a more elegant cousin to Rice Krispie Treats – more depth of flavor and complex sweetness. Perfect for your next family movie night or any time you need a yummy treat!

The salty-sweet caramel flavors with the soft-chew of marshmallows – that comes together in just minutes. No thermometer required! Just heat & whisk and pour the salty-sweet deliciousness overtop of fresh popped popcorn.

Marshmallow Salted Caramel Popcorn

Ingredients in Salted Caramel Marshmallow Popcorn

As I mentioned previously, you only need 5 every-day ingredients to make this sweet treat!

  • Popcorn, I suggest starting with popcorn kernels and air popping them at home
  • Mini-marshmallows, cheap ones as well as the bougie “healthy” ones both work great in this recipe. Or go totally crazy and make them from scratch too –> Toasted Coconut Marshmallows
  • Coconut sugar, similar in taste and cooking properties to brown sugar only a little more nutrition for your buck. If you are new to coconut sugar, don’t worry! I got you covered –> 10 Reasons I Love Coconut Sugar
  • Butter, you can swap in your favorite dairy free alternative or coconut oil, if needed
  • Salt, for more minerals use sea salt or for a gourmet vibe use a flakey expensive variety

Optionally, you can add in a teaspoon vanilla extract, if desired. I don’t find the recipes NEEDS it but it’s a great addition to try!

Specialty Equipment you’ll need:

Air Popper for Popcorn. I’ve been making popcorn the “old school’ way, well since I started cooking. I use the air popper that my mom used when I was a kid up until a couple years ago when it finally gave out, I think it was at least 35 years old so I can’t complain.

If you don’t have or don’t want to buy an air popper, you can make your stovetop popcorn on in a heavy bottom pot on your stove, too!

You will also need a medium saucepan to make the caramel marshmallow sauce, whisk or rubber spatulas to stir the marshmallow mixture, a large bowl for the popcorn and maybe a baking sheet and parchment paper to spread your coated popcorn out onto.

How to make Marshmallow Caramel corn

After popping your popcorn, remove any unpopped kernels (your teeth will thank you!) Transfer your popcorn into a large bowl and set aside.

For easier clean up: coat everything that will touch the caramel mixture with cooking spray; including the bowls, pan, spoons, etc.

In a small sauce pan, melt butter and coconut sugar until a smooth caramel over medium-low heat. Then fold in the mini marshmallows, stir until smooth.

Drizzle the caramel marshmallow mixture over the bowl of popped popcorn, mixing to coat.

Oh and one last thing, don’t be ‘that-guy’ and point out the obvious not-perfectly-healthy aspects of this recipe. Nobody has time for Mr. or Mrs. Obvious stating what we all already know.

I do, however, hope that next time you’re looking for a sweet-treat that’s just a little naughty, you’ll try this recipe 🙂 I promise it will become a new favorite.

Marshmallow Caramel Popcorn FAQs

Can I use Large Marshmallows instead of Mini?

Yes all sizes of marshmallows will work in this recipe, the mini ones are just a little easier/quicker to melt.

Can I use Brown Sugar instead of Coconut Sugar?

Yes both dark brown sugar and light brown sugar can be used in this recipe 1:1 instead of coconut sugar.

Can I garnish this caramel marshmallow popcorn?

If you want to be extra fancy, sprinkle your bowls of this addictive popcorn with garnishes like sprinkles, chocolate chips, nuts or a drizzle of melted peanut butter!

If you like this Salted Caramel Marshmallow Popcorn recipe, try these other Salted Caramel Recipes next:

Marshmallow Salted Caramel Popcorn

Salted Caramel Marshmallow Popcorn

My Salted Caramel Marshmallow Popcorn Recipe is such a delicious sweet treat! You can satisfy your craving in less than 15 minutes with just 5-ingredients; popcorn, mini-marshmallows, coconut sugar, butter and salt.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 8 servings


  • Get your popcorn poppin’ – we use an electric air popper. Set aside.
  • In a small sauce pan, over medium heat, combine butter and coconut sugar. Whisk until combined and smooth. It may take a few minutes, just keep whisking.
  • Once your butter and coconut sugar is melted/whisked into a smooth caramel, reduce heat to low and add marshmallows one cup a at time and whisk until smooth.
  • Toss popped popcorn with melted marshmallow caramel sauce and gently sprinkle with sea salt.
  • We prefer to enjoy ours warm – but it can be stored in an airtight container for a few days, if you can resist eating it all warm 🙂


Calories: 180kcal | Carbohydrates: 32g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 35mg | Potassium: 29mg | Fiber: 1g | Sugar: 17g | Calcium: 1mg | Iron: 0.4mg
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!

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One Comment

  1. I have to say this was a great way to have popcorn. Since I’d didn’t have marshmallows I substituted honey, about ½ cup. It gave it the marshmallow sweetness and made it still taste like a rice crispy treat and wasn’t super sticky. Thanks for a great recipe.

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