This is a sponsored conversation written by me and on behalf of Dr Pepper\u00ae. 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\u2019m 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\u2019s football season.\u00a0Be sure to visit Visit\u00a0Tailgating with Dr Pepper\u00a0for more tailgating inspiration! Dr Pepper Caramel Corn Recipe Ingredients: 2 cups mini marshmallows \u00be 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\u2019t too clumpy. \tNext, bake for 20 \u2013 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.