Homemade Sourdough Bread with Crispy Crust and Chewy Center Recipe
This Salted Caramel Popcorn recipe combines the perfect balance of sweet and salty flavors with a crunchy caramel coating on freshly popped popcorn. Easy to prepare on the stovetop and finished with a brief bake in the oven, it’s a delightful snack for movie nights or gatherings.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: About 8 cups of caramel popcorn
- Category: Snack
- Method: Stovetop
- Cuisine: American
Ingredients
Popcorn
- ½ cup popcorn kernels
- 2 tablespoons salted butter (for popping)
Caramel Topping
- 14 tablespoons (1 cup minus 2 tablespoons) salted butter
- 1 cup brown sugar
- ⅓ cup syrup (light corn syrup recommended)
- 2 teaspoons flaked sea salt (divided)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350ºF (175ºC) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Pop the Kernels: In a large heavy-bottomed pot, melt 2 tablespoons of salted butter over medium heat. Add 2 popcorn kernels and cover with a lid. Once these kernels pop, add the remaining ½ cup popcorn kernels all at once. Shake the pot to spread the kernels evenly in a single layer, then cover again with the lid slightly cracked to allow steam to escape. When popping slows to a few seconds between pops, remove the pot from heat and wait until popping completely stops before opening the lid.
- Make the Caramel Sauce: In a small saucepan over medium heat, combine the remaining butter (about 1 cup minus 2 tablespoons), brown sugar, corn syrup, and a pinch of salt. Bring the mixture to a boil carefully, ensuring it doesn’t boil over. Let it boil for 5 minutes until the sugar is fully dissolved and the mixture thickens slightly.
- Coat the Popcorn: Immediately pour the hot caramel sauce over the popped popcorn in a large bowl. Use a rubber spatula to gently toss and coat the popcorn evenly with the caramel sauce.
- Bake and Finish: Spread the coated popcorn evenly onto the prepared baking sheet. Sprinkle the remaining 2 teaspoons of flaked sea salt on top. Bake in the preheated oven for 5 minutes to set the caramel. Remove from the oven and let cool completely before breaking into pieces. Store in airtight containers or jars for freshness.
Notes
- Use light corn syrup for the syrup component to ensure smooth caramel without crystallization.
- Be careful during the boiling step to avoid the caramel boiling over the saucepan.
- Shaking the pot during popping helps kernels cook evenly and prevents burning.
- Allow the popcorn to cool fully before storing to keep it crisp.
- Flaked sea salt adds a nice texture and stronger salt flavor compared to regular table salt.
