Appetizers/Snacks, Sweet

Easy Homemade Salted Caramel Popcorn

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Simple ingredients working together to make this perfect salty sweet popcorn.  You can make it ahead, and it’s dangerously delicious…

Salted Caramel Popcorn – the quintessential ball park treat that makes a most indulgent ice cream topping and all around spectacular snack!  This recipe is rich with equal parts butter and brown sugar to perfectly balance the salty sweet situation that makes this popcorn so dangerously addicting.  Makes an excellent gift to include with the homemade hot fudge sauce from yesterday’s post.  

The hot caramel takes only minutes on the stove top, and uses simple ingredients you will have on hand – an all natural simple treat.  

Salted Caramel Popcorn

Print Recipe
Ultimately delicious and rich combination of salty and sweet - the perfectly balanced treat that is super easy to make.
Course Dessert, Snack
Cuisine American
Keyword caramel, popcorn, caramel popcorn, homemade, easy, make ahead, cracker jacks

Ingredients

  • 1/2 cup popcorn kernals
  • 1 cup butter
  • 1 cup packed brown sugar
  • 1/2 tsp kosher salt
  • 2 tsp vanilla
  • 1/2 tsp baking soda
  • malden sea salt flakes for topping

Instructions

  • Preheat oven to 250 degrees.
  • Pop the popcorn - yielding about 8-10 cups total. I used an air popper but you can easily do this on the stove top using a dutch oven with a tablespoon of canola oil - just make sure to shake the pan often and keep the heat at medium. Set the popped corn into a very large mixing bowl while you make the caramel.
  • In a medium saucepan, melt the butter completely, then add the brown sugar and salt, bring to a low boil for 4-5 minutes. The mixture will look thick and lumpy but don't worry.
  • Off the heat, stir in the vanilla and baking soda. Pour over the popcorn and work quickly to coat all the kernals with the thick hot caramel - be careful as it can burn you easily. Use a rubber spatula to combine everything.
  • Line a 1/2 sheet baking pan with parchment paper and qickly pour the popcorn onto the baking sheet to spread into an even layer. Sprinkle with flaked sea salt and bake at 250 for 30-45 minutes, stirring every 15 minutes to ensure even cooking. Let cool completely before storing in an airtight container. Keeps for days, but best fresh off the pan.

Notes

This popcorn is great to give as a gift with the hot fudge sauce - the combination with vanilla or coffee ice cream is to die for.  

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