S'mores Caramel Corn (S'mores optional)

I probably make this caramel popcorn too often, but its easy for family night or movie nights. I usually take it on camping trips, too. The caramel is thick and gooey, and soft (I always worry I'm going to lose a filling with most other caramel corns!). This is what the caramel looks like, and because I altered the cooking time it never hardens up like most caramel corn recipes.


If you want to go all out, you'll want the S'mores version (just as good or better than those fancy versions you can buy in fundraiser catalogs). The caramel popcorn (without the additional S'mores ingredients) is awesome on its own, and that's the version I make most often (since keeping chocolate chips and marshmallows around without somebody getting into them is pretty impossible).

Caramel Popcorn:
1 cup brown sugar
1/2 cup butter
1/2 cup light corn syrup
1/2 teaspoon baking soda
6 cups popped popcorn

Make sure you've got your popcorn popped & ready before you start making the caramel. Spread popcorn on a cookie sheet lined with waxed paper. Try to remove any unpopped kernels.

Combine brown sugar, butter, and corn syrup in a medium pan. Melt over low heat, stirring occasionally, then raise the heat to high. Stir frequently until bubbly, then continue to cook for 3 minutes. Remove from heat, then carefully stir in baking soda (caramel will foam up a little). Carefully pour caramel mixture over popcorn, as evenly as possible. Don't stir (not every piece of popcorn will be completely covered, but there will still be a good caramel to popcorn ratio!). Let cool for a few minutes before eating!

S'mores Popcorn:
1 cup brown sugar
1/2 cup butter
1/2 cup light corn syrup
1/2 teaspoon baking soda
10 oz mini-marshmallows
2 cups graham crackers (crumbled) OR 2 cups of teddy-grahams
1 cup chocolate chips
6 cups popped popcorn

Make sure you've got your popcorn popped & ready before you start making the caramel. Spread popcorn on a cookie sheet lined with waxed paper. Try to remove any unpopped kernels.

Combine brown sugar, butter, and corn syrup in a medium pan. Melt over low heat, stirring occasionally. Meanwhile, distribute mini-marshmallows evenly over the popcorn on the cookie sheet. When caramel mixture is melted, raise the heat to high. Stir frequently until bubbly, then continue to cook for 3 minutes. Remove from heat, then carefully stir in baking soda (caramel will foam up a little). Carefully pour caramel mixture over popcorn, as evenly as possible. Don't stir (not every piece of popcorn will be completely covered, but there will still be a good caramel to popcorn ratio!). Sprinkle chocolate chips and graham cracker crumbles (or teddy grahams) over the popcorn. Let cool for a few minutes before eating!

Sorry, I don't have a photo of either of these, but trust me, you won't regret making them!