Get ‘stuck’ on everyone’s favorite carnival fare! This Salted Caramel Popcorn combines brown sugar, salt, and butter to make a treat that’s too good to pass up.
Popcorn is a beloved snack in my family. We’re not just fond of buttery popcorn, however—we love cheesy popcorn, chocolaty popcorn, and caramel popcorn, too. When my mom used to go on healthy diets, she would eat plain popcorn—yes, without any flavoring added at all. Honestly, plain popcorn is a throw too far for me, but I’ll eat pretty much any other type that ends up in front of me.
That leads me to the most wonderful popcorn I’ve ever tasted, and I found it at the state fair. This lovely annual event is packed with traditional fair foods—funnel cakes, fried candy bars and Oreos, loaded hot dogs, and the like—but it’s also a dream for people who obsess over popcorn. The best popcorn that has ever hit my tongue was none other than salted caramel popcorn, found at the humble state fair food court.
It’s crunchy, salty, and sweet, while satisfying that craving that only popcorn can. This recipe is a play on that incredible popcorn I ate right out of a plastic bag while walking to the Ferris wheel so many years ago, and dare I say, I did it justice. Get a handful of this fabulous snack before the batch disappears straight off the baking pan.
Tips for perfect salted caramel popcorn
- Shake your pot for 30 seconds after adding the kernels: Doing so ensures all the kernels are adequately covered in the melted butter and will heat evenly, which allows them to pop at about the same time. Give the pot an occasional shake during popping as well.
- Use fresh popcorn kernels: Fresher kernels will pop up bigger and fluffier. Old kernels, meanwhile, may have dried out and won’t pop as well. As a side note, always store your popcorn kernels in an airtight container to keep their moisture content stable.
- Stir the caramel into the popcorn quickly: Caramel cools rapidly, and it will set before you know it. Once set, caramel gets brittle, so make sure you stir it into the popcorn as fast as you can.
How do I store leftovers?
Let the caramel popcorn cool completely. Storing it while still warm will create steam buildup, which could make your kernels soggy. Put the popcorn in an airtight container, such as a jar with a sealing lid. Then, store it in a cool, dry place, like your kitchen counter or pantry. It’s best eaten within 3 days of making it, but you can store salted caramel popcorn for up to 2 weeks in a sealed container at room temperature. Don’t put it in the fridge; the moisture in there will ruin your crunchy corn.
Serving suggestions
Serve salted caramel popcorn as an after-dinner treat or a mid-afternoon pick-me-up. I love eating this for a light dessert after a hearty dinner, such as Beef Tips And Gravy, Cajun Jambalaya, or this fantastic White Lasagna Soup. It also goes great alongside some fresh fruit, if you’re eating on the healthy side!
Salted Caramel Popcorn
Ingredients
- 1 cup salted butter
- ½ cup popcorn kernels
- 1 cup brown sugar
- ⅓ cup syrup
- 2 teaspoons flaked sea salt
Instructions
The Popcorn:
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- In a large heavy-bottomed pot, melt 2 tablespoons of butter over medium heat. Place 2 popcorn kernels in the melted butter. Cover with the lid and let the 2 kernels pop.
- After the 2 kernels have popped, pour the rest of the kernels into the pot and shake the pot to form a single layer. Replace the lid. Once the popping starts, crack the lid a little to let the steam out.
- When there is frequent popping, turn down the heat for a few minutes. Once the popping has subsided, with a few seconds between pops, remove the pot from the heat.
- Let the popping stop completely before opening the lid.
The Caramel Topping:
- In a small saucepan, bring the rest of the butter, brown sugar, syrup, and a pinch of salt to a boil over medium heat. Be careful the mixture doesn't boil over. Boil for 5 minutes or until the sugar has dissolved.
- Pour the mixture over the popped popcorn. Toss it all together with a rubber spatula until the popcorn is well-coated.
- Spread the popcorn out onto the lined baking sheet and sprinkle with the rest of the sea salt. Bake in the oven for 5 minutes, then let it cool before breaking it up. Place the popcorn into jars or containers with airtight lids.
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