Ready in: 1 hour 15 minutes · Serves: 12 · Technique: Baking · Storage: Airtight container at room temperature for up to 2 weeks.
Quick Answer
Homemade salted caramel popcorn is a delightful blend of sweet and salty that’s perfect for holiday gatherings.
While strolling through the bustling streets of New York City, the crisp air mixed with the scent of roasted chestnuts and sweet treats brings back a rush of childhood nostalgia. With the holiday season quickly approaching, I can’t help but think about how perfect it is to prepare snacks that not only warm the heart but also create lasting memories. One of my new favorites for upcoming gatherings, whether it be Thanksgiving festivities or Christmas movie marathons, is homemade salted caramel popcorn. This treat is not just an everyday snack; it’s a delightful balance of sweet and salty that can charm any crowd.
A Cozy Holiday Treat
Why You’ll Love This Recipe
- Delightfully combines sweet and salty flavors for an irresistible snack.
- Perfect for holiday gatherings, movie nights, or as a homemade gift.
- Easy to prepare with simple ingredients that you likely already have.
- Can be customized with nuts or pretzels for added crunch.
- Storable for weeks, making it a convenient treat to have on hand.
Ingredients
Gather these simple ingredients to create your own batch of salted caramel popcorn.
Popped Popcorn
- 12 cups popped popcorn (about 1 cup unpopped corn kernels)
Caramel
- 1 cup unsalted butter (2 sticks)
- 2 cups packed brown sugar
- 1/2 cup corn syrup
- 1 teaspoon sea salt (and more for sprinkling)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
How to Make Salted Caramel Popcorn (Step-by-Step)
This salted caramel popcorn recipe is easy to follow and yields a deliciously crunchy snack.
Step 1: Pop the Corn
Begin by popping your popcorn using an air popper or the stove-top method. If using the stove, heat 2-3 tablespoons of oil in a large pot and add a few kernels. Once they pop, add a half-cup of unpopped corn, cover tightly, and shake until popping slows. Transfer to a large bowl and remove any unpopped kernels.
Step 2: Make the Caramel
In a medium saucepan over medium heat, melt the unsalted butter. Once melted, stir in the brown sugar, corn syrup, and sea salt. Bring to a gentle boil, whisking continuously, and let it boil for about 5 minutes until the caramel reaches a rich color.
Step 3: Add Vanilla and Baking Soda
Remove the saucepan from the heat and stir in the vanilla and baking soda quickly. The mixture will bubble up, creating that airy texture we love.
Step 4: Combine Caramel and Popcorn
Pour the hot caramel over the popped popcorn, using a spatula to gently fold it into the popcorn until every kernel is coated.
Step 5: Bake for Texture
Preheat your oven to 250°F (120°C) and prepare two baking sheets lined with parchment paper. Spread the caramel popcorn mixture evenly on the sheets and bake for about 1 hour, stirring every 15 minutes for the best crunch.
Step 6: Cool and Finish
Once baked, sprinkle a little more sea salt over the warm popcorn. Allow it to cool completely before breaking into pieces and storing it in an airtight container.
Common Mistakes to Avoid
- Using pre-popped popcorn; it won’t hold the caramel well.
- Skipping the baking step; you’ll miss out on that delightful crunch.
- Not monitoring the caramel temperature; overcooking can lead to a burnt flavor.
Tips and Tricks for Success
- For an added crunch, mix in nuts or pretzels during the folding step.
- Store your popcorn in an airtight container to maintain freshness.
- If the popcorn loses its crunch, re-crisp it in a low oven for a few minutes.
Variations
- Substitute brown sugar with coconut sugar for a caramel twist.
- Use white chocolate drizzled on top for a sweet contrast.
- Add a sprinkle of cinnamon for a warm, cozy flavor.
How to Serve
- Package in clear bags tied with ribbons for festive gifts.
- Serve in bowls during movie nights or holiday gatherings.
- Pair with hot cocoa or coffee for a perfect snack pairing.
Make Ahead and Storage
- Make Ahead: You can prepare the caramel popcorn a day in advance for parties or holiday gatherings.
- Storage: Store the cooled popcorn in an airtight container at room temperature for up to 2 weeks.
- Reheating: If the popcorn loses its crunch, re-crisp it in a low oven for a few minutes.
- Freezing: Not recommended, as it may affect the texture of the popcorn.
Recipe Notes / What I Learned
Through my testing, I learned that patience is key. Rushing the caramel-making process can lead to unwanted flavors and textures. Each step, particularly the baking, is essential for achieving that perfect crunch that elevates this snack to a whole new level of deliciousness.
Yield and Serving Size
Yield: 12 cups · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~150 calories · 1g protein · 22g carbs · 7g fat
Irresistible Homemade Salted Caramel Popcorn
Ingredients
Equipment
Method
- Begin by popping your popcorn using an air popper or the stove-top method. If using the stove, heat 2-3 tablespoons of oil in a large pot and add a few kernels. Once they pop, add a half-cup of unpopped corn, cover tightly, and shake until popping slows. Transfer to a large bowl and remove any unpopped kernels.
- In a medium saucepan over medium heat, melt the unsalted butter. Once melted, stir in the brown sugar, corn syrup, and sea salt. Bring to a gentle boil, whisking continuously, and let it boil for about 5 minutes until the caramel reaches a rich color.
- Remove the saucepan from the heat and stir in the vanilla and baking soda quickly. The mixture will bubble up, creating that airy texture we love.
- Pour the hot caramel over the popped popcorn, using a spatula to gently fold it into the popcorn until every kernel is coated.
- Preheat your oven to 250°F (120°C) and prepare two baking sheets lined with parchment paper. Spread the caramel popcorn mixture evenly on the sheets and bake for about 1 hour, stirring every 15 minutes for the best crunch.
- Once baked, sprinkle a little more sea salt over the warm popcorn. Allow it to cool completely before breaking into pieces and storing it in an airtight container.
Notes
FAQs
Can I use microwave popcorn for this recipe?
It’s not recommended to use microwave popcorn as it may not hold the caramel as well as freshly popped kernels. Making your own popcorn ensures a better texture and flavor.
How do I keep my caramel popcorn crunchy?
To maintain the crunchiness, make sure to bake the popcorn after coating it in caramel. This crucial step helps to set the caramel and gives the popcorn its delightful crunch.
Can I add different flavors to the caramel popcorn?
Absolutely! You can experiment by adding spices like cinnamon or mixing in nuts, pretzels, or chocolate for varied flavors and textures.
