If you’re on Pinterest, you’ve no doubt seen the marshmallow caramel popcorn recipe floating around. Because I am a garbage gut, I gave it a try, but with some subtle tweaks (I left out the corn syrup because it eeks me out).

My version is much tastier. I’m assuming. Since I didn’t try the original.

Marshmallow Caramel Corn

• 25 large marshmallows
• 2 cups brown sugar
• 1 cup butter
• 1 teaspon Nielsen-Massey vanilla powder**
• 7 ounces popcorn kernels

Pop popcorn in an air popper. Sift out un-popped kernels (believe me when I tell you not to skip this step – I’m surprised I didn’t crack a tooth). Stir marshmallows, brown sugar, butter, and vanilla powder in a large pot over medium-low heat until melted. Pour marshmallow mixture over popcorn and gently stir to coat.

These could easily be formed into popcorn balls or pressed in a buttered pan or mold while warm.

* The original recipe calls for 23 marshmallows, which doesn’t appeal to my OCD sensibilities.
** The original recipe calls for vanilla extract. Vanilla powder is used in the same proportions, but I find the flavor more intense.