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Buttery + Salty Marshmallow Popcorn Crunch

  • Author: Joy the Baker


Sweet and salty, crunchy and sprinkled, buttery and perfect.



For the Popcorn

  • 1/4 cup canola oil
  • heaping 1/3 cup yellow corn kernels
  • (or about 12 cups of popcorn)
  • salt, to taste
  • 2 heaping cups corn flakes

For the Marshmallow Sauce

  • 1/2 cup unsalted butter, plus more for greasing a pan
  • 116 ounce bag mini marshmallows
  • salt, to taste
  • rainbow sprinkles, to delight


  1. To make the popcorn, in a medium saucepan with a tight-fitting lid, heat the canola oil over medium heat. Add the corn kernels in an even layer over the bottom of the pan. Place the lid over the pan, keeping the lid slightly ajar.
  2. Allow popcorn to begin popping. When popping slows, remove from heat and sprinkle lightly with salt. Shake into a large bowl.
  3. Lightly grease a large rimmed baking sheet. Set aside.
  4. In a small saucepan, melt butter and add marshmallows. Stir the mixture until the marshmallows are completely melted. Remove from heat.
  5. Spread popcorn across the greased baking sheet. Sprinkle corn flakes over the popcorn. Drizzle the warm marshmallow mixture over the popcorn and cornflakes. You may find that you don’t need to use all of the marshmallow mixture. Use enough for a light coating of the popcorn and cornflakes. Use a large spoon to evenly coat all of the popcorn and cornflakes.
  6. Sprinkle generously with salt and sprinkles and enjoy immediately.