This is a sponsored conversation written by me and on behalf of Dr Pepper®. All the opinions and texts are mine.What do you get when you mix Dr Pepper and popcorn? A ridiculously delicious Dr Pepper caramel corn recipe. To be honest with you, I had my doubts about this recipe. However, I’m so glad I tried it because it is such a fun and easy way to make caramel corn.This recipe is super simple to make. All you need are four ingredients, an oven, and a microwave. I purchased all of my ingredients at Stop and Shop near my new home outside of Boston. The soda was in the soda/water aisle, the marshmallows and the sugar were in the baking aisle and the popcorn was in the snack aisle.To start, I combined mini marshmallows, Dr Pepper, and brown sugar. Then, I melted that all together in the microwave until I got a thick syrup, and then I coated the popcorn. Next, I baked it for 20(ish) minutes and poof, yummy Dr Pepper caramel corn.I adapted this recipe from Flippin Delicious. I used about half of the syrup/caramel and then baked the popcorn for about 20 minutes to get the sugars to caramelize and crisp up.It took some trial and error but I think the recipe I created definitely takes on a caramel corn persona. After it baked, it was super crunchy and sweet, exactly what you want in a caramel corn. Just make sure your oven is pre-heated and the pan is prepared so you can get it in there right away. This is definitely going to be a quick go-to treat for this year’s football season. Be sure to visit Visit Tailgating with Dr Pepper for more tailgating inspiration! Dr Pepper Caramel Corn Recipe Ingredients: 2 cups mini marshmallows ¾ cup Dr Pepper 5 tablespoons brown sugar 8 cups popped popcorn Directions: \tPreheat your oven to 350. Prepare a baking tray with parchment paper.In a microwave-safe bowl, combine the mini marshmallows, Dr Pepper, and sugar. \tMicrowave on high for 7-8 minutes, stirring every two minutes. The coating is finished when it is thick and a bit gooey. It should be thick, the consistency of thick syrup or caramel. \tSlowly pour the coating over your popped popcorn, 1/3 at a time, and stir to coat. I only used about half the syrup. \tImmediately spread the caramel covered popcorn onto the parchment-lined pan and put it into the oven. Try to spread the kernels as far apart as possible so they aren’t too clumpy. \tNext, bake for 20 – 25 minutes, until the popcorn takes on a rich brown color. When you remove from the oven, it might still feel soggy but will harden up quickly. \tBreak apart, as needed, and serve warm or at room temperature.