Print This Recipe

This gooey Marshmallow Popcorn recipe is easy to make and will be devoured quickly. It’s sweet, salty, and gooey. It’s addictive so make sure you find a stopping point or you’ll eat the whole batch by yourself!

You can make it festive by adding red & green M&Ms for Christmas; or red, white and blue M&Ms for 4th of July, or add other candies or nuts to it to jazz it up to your liking. We like it best just sprinkled with flaky sea salt after it’s been spread on the parchment paper to cool.

This Marshmallow Popcorn is best served right away, but can be stored in an airtight container for up to 2 days. Enjoy!

500 recipes like this one can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Pikes Peak Guest Cabin at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

Fill out your e-mail address to receive our newsletter and/or recipes!
E-mail address:
Select your interests:
Occasional Newsletter:
Recipe List:
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
Servings: 16


  • 16 cups of popcorn, lightly salted. (you can pop your own popcorn and salt it right after it's done popping, microwave popcorn, or purchased bag popcorn)
  • 1 cup (2 sticks) butter
  • 16 ounce bag of mini marshmallows
  • 3/4 cups light brown sugar, packed
  • 1 tsp. vanilla extract
  • Flaky salt, or course sea salt


  1. Pour popcorn into a large bowl; set aside. Place a large piece of parchment paper on the counter.

  2. Melt the butter and marshmallows in a large pan over medium heat.

  3. Once the butter and marshmallows have melted together add the brown sugar and stir just until the brown sugar is dissolved. Remove from heat and add vanilla.

  4. Pour butter and marshmallow mixture over popcorn and gently stir until all the popcorn has been coated. Spread onto parchment paper and sprinkle with flaky salt or coarse sea salt, you want it to be sweet and salty so don't under salt the popcorn. Top with other items you may want, if desired. Allow to cool about 5 minutes, then dig in!

  5. This is best eaten right away, but you can store it in an airtight container for up to 2 days.

Leave a Reply

Your email address will not be published. Required fields are marked *