Salted Caramel Popcorn
This irresistible treat delivers the ultimate combo of sweet, salty, and buttery goodness—perfect for gifting or snacking. Light, crispy popcorn is coated in a rich caramel glaze and optionally paired with whole almonds for a nutty crunch.
Ingredients:
| Ingredient | Amount |
|---|---|
| Popcorn kernels | 1/2 cup |
| Oil (for popping) | 1 tablespoon |
| Salted butter | 1 cup |
| Light brown sugar | 1 cup |
| Maple syrup | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Kosher salt, divided | 1 1/2 teaspoons |
| Baking soda | 1/2 teaspoon |
| Whole almonds (optional) | 1 cup |
Instructions:
1. Prep the Oven:
Preheat oven to 300°F (150°C). Line two large baking trays with parchment paper and set aside.
2. Pop the Corn:
In a large, lidded pot (big enough for around 12 cups of popcorn), heat 1 tablespoon of oil along with 3 popcorn kernels over medium heat. When they pop, add the remaining kernels, shake to coat, and cover. Continue popping, gently shaking the pot occasionally, until the popping slows to a few seconds between pops. (Work in two batches if needed.)
3. Sort the Popcorn:
Transfer the popped corn to a large bowl. Carefully remove any unpopped kernels so they don’t sneak into your final mix.
4. Make the Caramel:
In a medium saucepan, melt the butter. Stir in brown sugar, maple syrup, and 1 teaspoon of kosher salt. Mix well to fully combine. Bring to a boil over medium-high heat, then reduce to medium and simmer (without stirring) for 3–4 minutes.
5. Finish the Sauce:
Take the caramel off the heat. Stir in baking soda and vanilla extract. The mixture will foam—keep stirring until it becomes thick and smooth.
6. Coat the Popcorn:
Carefully drizzle the hot caramel over the popcorn, stirring constantly to coat evenly. If using almonds, add them at this stage and stir to distribute. This part goes faster with a helper!
7. Bake the Mix:
Spread the coated popcorn onto the prepared baking sheets. Sprinkle the remaining 1/2 teaspoon of kosher salt over the top. Bake for 30 minutes, stirring every 10 minutes to ensure even crisping.
8. Cool and Enjoy:
Let the popcorn cool completely on the trays. As it cools, use buttered hands to gently press into clusters, if desired. Store in an airtight container for maximum crunch.
