Preparation Steps

• Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
• In a saucepan, combine butter, brown sugar, and corn syrup. Bring to a boil over medium heat, stirring constantly. Boil for 5 minutes.
  0.5 cup butter
• Remove from heat and stir in salt and vanilla extract.
  0.5 cup butter
• Place popped popcorn in a large bowl. Pour the caramel mixture over the popcorn and toss gently to coat.
  0.5 cup butter
• Spread the caramel corn in a single layer on the prepared baking sheet.
• Sprinkle the mini marshmallows evenly over the warm caramel corn.
  0.5 cup butter
• Bake for 5-7 minutes, or until marshmallows are puffy and slightly melted.
• Let cool completely on the baking sheet before breaking apart.