I received this homemade Salted Caramel Popcorn as a Christmas present this past year and after one bite I had to have the recipe.
Salted Caramel Popcorn
Craving a sweet-and-salty treat? This Salted Caramel Popcorn hits all the right notes—crispy popcorn coated in rich, buttery caramel with a hint of salt and optional crunchy almonds for extra texture. It’s like movie night got a gourmet upgrade!
Ingredients
| Ingredient | Quantity |
|---|---|
| Un-popped popcorn kernels | ½ cup |
| Oil | 1 tablespoon |
| Salted butter | 1 cup |
| Light brown sugar | 1 cup |
| Maple syrup | ½ cup |
| Vanilla extract | 1 teaspoon |
| Kosher salt, divided | 1½ teaspoons |
| Baking soda | ½ teaspoon |
| Whole almonds (optional) | 1 cup |
Instructions
- Preheat Oven & Prep Pans:
Set your oven to 300°F (150°C). Line two baking sheets with parchment paper and set them aside. - Pop the Corn:
In a large, lidded saucepan, heat the oil along with 3 popcorn kernels over medium heat. Once those pop, add the remaining kernels and shake the pan to coat them in oil. Cover and continue popping, shaking occasionally, until popping slows to a few seconds between bursts. If needed, pop the corn in batches. - Sort the Popcorn:
Transfer the freshly popped corn to a large bowl, removing as many unpopped kernels as possible to avoid biting into any hard surprises. - Make the Caramel:
In a medium saucepan, melt the butter. Stir in the brown sugar, maple syrup, and 1 teaspoon of kosher salt until the sugar is dissolved. Raise the heat to medium-high and bring it to a boil. Once it reaches a boil, reduce to medium and continue boiling—without stirring—for 3 to 4 minutes. - Add the Final Touches:
Take the caramel off the heat and quickly stir in the baking soda and vanilla. The mixture will foam up and thicken—stir until smooth and glossy. - Combine Popcorn and Caramel:
Pour the hot caramel over the popcorn (and almonds if using), stirring constantly to coat everything evenly. Having someone help stir while you pour makes this part easier! - Bake for Crunch:
Spread the caramel-coated popcorn onto the two lined baking sheets. Sprinkle the remaining ½ teaspoon of kosher salt over the top. Bake for 30 minutes, stirring every 10 minutes to ensure even crisping. - Cool & Enjoy:
Let the popcorn cool on the sheets. If you like, use buttered fingers to press it into small clusters. Once fully cooled, it’s ready to enjoy—or store in an airtight container for later!
