Thank you for coming back into the kitchen with me—truly. Every time you show up to try something new, especially a cozy treat like this, it feels like we’re sharing one of those slow, happy moments that make life a little sweeter. And today’s recipe? Oh, it’s a keeper. Salted Caramel Popcorn that’s crispy, buttery, lightly salty, and absolutely irresistible. I promised you snackable magic, and here’s the proof!
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Overview of Recipe Content
This homemade caramel popcorn is everything you want in a crunchy snack: sweet, salty, buttery, with a light crackle that breaks perfectly with each bite. The maple syrup adds depth, while the kosher salt balances the sweetness just right. It’s perfect for movie nights, gifting, parties, or whenever your sweet-salty cravings hit hard.
Why You’ll Love This Recipe
- Uses simple pantry ingredients
- Light, crisp texture—not sticky or chewy
- Bakes to caramel perfection
- Perfect for gifting or party bowls
- Even better than store-bought (seriously!)
What Does Salted Caramel Popcorn Taste Like?
Imagine each piece of popcorn coated in a thin shell of buttery, golden caramel that shatters slightly before melting on your tongue. Sweet with warm maple notes, balanced by pops of salt. Addictive? Oh, absolutely. Anything but boring!!
Benefits of This Recipe
- Big batch—perfect for sharing
- Easy stovetop prep
- Reliable, crisp caramel every time
- Optional almonds for crunch
- Stores beautifully
Ingredients
- 1/2 cup un-popped popcorn kernels
- 1 tbsp oil
- 1 cup salted butter
- 1 cup light brown sugar
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 1/2 tsp kosher salt, divided
- 1/2 tsp baking soda
- 1 cup whole almonds (optional)
Tools You’ll Need
- Large lidded saucepan
- Large mixing bowl
- Two baking sheets
- Parchment paper
- Medium saucepan
- Wooden spoon or heat-proof spatula
Additions & Substitutions
Additions
- Pecans or cashews instead of almonds
- A sprinkle of cinnamon or pumpkin spice into the caramel
- Mini pretzels for salty crunch
- Drizzle with melted chocolate after baking
Substitutions
- Use dark brown sugar for deeper caramel flavor
- Swap maple syrup for corn syrup or honey (texture may vary slightly)
- Use vegan butter to make this dairy-free
How to Make Salted Caramel Popcorn
Step 1 — Prep
Preheat oven to 300°F (150°C).
Line baking sheets with parchment paper.
Step 2 — Pop the Corn
Heat oil with 3 popcorn kernels in a large pot.
Once they pop, add remaining kernels, shake to coat, cover, and pop—shaking occasionally until popping slows.
Transfer popcorn to a large bowl and remove unpopped kernels.
Step 3 — Make the Caramel
In a separate saucepan, melt butter.
Stir in brown sugar, maple syrup, and 1 tsp salt.
Bring to a boil over medium-high heat.
Reduce to medium and boil 3–4 minutes without stirring.
Step 4 — Finish the Caramel
Remove from heat.
Immediately stir in baking soda and vanilla until thick and glossy.
Step 5 — Coat the Popcorn
Pour caramel over popcorn, stirring to coat evenly.
Add almonds if using.
Step 6 — Bake
Spread popcorn evenly on prepared baking sheets.
Sprinkle with remaining 1/2 tsp salt.
Bake 30 minutes, stirring every 10 minutes.
Step 7 — Cool
Cool completely on the pans.
Enjoy as clusters or break into pieces once fully cooled.
What to Serve With Salted Caramel Popcorn
- Movie-night spreads
- Hot cocoa, apple cider, or chai
- Ice cream sundaes
- Party snack boards
- Holiday treat bags
Tips for Perfect Caramel Popcorn
- Use fresh popcorn kernels for the best pop.
- Don’t stir the caramel during its boil—that’s how you get glassy crunch.
- Stir every 10 minutes during baking to create even coating.
- Let it cool completely to set—warm caramel popcorn is still soft.
- Store in a cool, dry place (humidity is the enemy).
Storage Instructions
- Room temperature: Up to 2 weeks in an airtight container
- Freezer: Not recommended (moisture ruins the crispness)
- Keep away from humidity for best crunch
General Information
- Yield: ~16 cups
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: ~40 minutes
Frequently Asked Questions
Can I use microwave popcorn?
Yes—use plain lightly salted popcorn, NOT buttered.
Why is my caramel popcorn sticky?
It wasn’t baked long enough or humidity softened it.
Can I double the recipe?
Absolutely! Use two large bowls and four baking sheets.
Can I add chocolate?
Yes! Drizzle melted white, dark, or milk chocolate after baking and cooling.
Conclusion
This Salted Caramel Popcorn is everything a great snack should be—easy, crisp, golden, and dangerously snackable. Whether you’re gifting it or keeping it all for yourself (I support you), it’s guaranteed to become a go-to recipe.
If you love sweet, crunchy treats, try next:
- Maple Pecan Snack Mix
- Cinnamon Sugar Popcorn
- Candied Almond Clusters
Join the Fun!
If you make this recipe, please leave a review—and share your photos on Pinterest! I’m kicking myself for not photographing my last batch looking all caramel-glossy and gorgeous, so I’d love to see yours.
Nutritional Information (Approx. per cup)
- Calories: ~120
- Fat: 6g
- Carbs: 16g
- Protein: 1g
Enjoy every crunchy, salted, caramel-coated bite! 🍿✨
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