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The Best Homemade Salted Caramel Popcorn Recipe

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4.1 from 22 reviews

  • Author: Ava
  • Total Time: 1 hour 25 minutes
  • Yield: 10 servings

Description

Enjoy a deliciously crunchy and sweet treat with this homemade salted caramel popcorn recipe. Featuring perfectly popped corn coated in rich, buttery caramel and crunchy roasted peanuts, this snack is baked to crisp perfection and finished with a hint of flaky sea salt for the ultimate balance of sweet and salty. Perfect for movie nights or gatherings, this easy-to-make caramel popcorn delivers irresistible flavor and texture in every bite.

Ingredients

Popcorn & Nuts

  • 70 grams plain popped popcorn (approximately 10 cups)
  • 180 grams roasted, unsalted peanuts (optional, about 1 1/2 cups)

Caramel Sauce

  • 115 grams unsalted butter (1/2 cup or 1 stick)
  • 210 grams dark brown sugar (1 cup, packed)
  • 175 milliliters light corn syrup (1/2 cup)
  • 1 teaspoon Kosher salt (I use Diamond)
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon baking soda
  • Flaky salt (for serving)

Instructions

  1. Preheat and Prepare: Preheat your oven to 225°F (107°C). Line a full sheet pan with parchment paper. In a large bowl or on the sheet pan, mix together the popped popcorn and roasted peanuts, then set aside.
  2. Make the Caramel: In a heavy-bottomed saucepan over medium heat, combine the unsalted butter, dark brown sugar, and light corn syrup. Stir constantly until the mixture is smooth and comes to a gentle boil. Attach a candy thermometer to the pot’s edge ensuring it doesn’t touch the bottom and allow the caramel to boil without stirring for 4-5 minutes until it reaches 235°F (112°C).
  3. Flavor and Aerate Caramel: Remove the saucepan from heat and quickly stir in the Kosher salt and vanilla extract — be cautious as the mixture will bubble up. Immediately mix in the baking soda; the caramel will foam and double in size while lightening in color, creating a light and airy texture perfect for coating the popcorn evenly.
  4. Coat Popcorn and Peanuts: Drizzle the freshly made caramel sauce over the popcorn and peanuts. Using a rubber spatula, gently toss the mixture repeatedly until all popcorn and peanuts are evenly coated with the caramel. Spread the coated popcorn into an even layer on the parchment-lined sheet pan.
  5. Bake and Toss: Bake the caramel-coated popcorn for 1 hour at 225°F (107°C), tossing every 15-20 minutes to ensure even caramel coverage and crisping. This slow baking process helps the caramel set perfectly on the popcorn for maximum crunch.
  6. Finish and Cool: Once baking completes, sprinkle flaky salt over the caramel popcorn to enhance the flavor. Let the popcorn cool for 30 to 60 minutes, allowing it to dry out completely and become crisp.
  7. Serve and Store: Break the popcorn into bite-sized clusters with your hands and enjoy immediately. Store any leftovers in an airtight container for up to 2 weeks to maintain freshness.

Notes

  • Ensure the candy thermometer does not touch the pot bottom to avoid inaccurate temperature readings.
  • Use light corn syrup to help prevent crystallization and achieve smooth caramel.
  • Do not skip the baking step; it allows the caramel to harden and ensures the popcorn is crunchy instead of sticky.
  • Flaky sea salt at the end enhances the sweet-salty contrast—adjust quantity to taste.
  • You can omit peanuts for a nut-free version.
  • Store popcorn in a cool, dry place to avoid sogginess.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/the-best-homemade-salted-caramel-popcorn-recipe/