✔ Updated · oven-baked crunch, step photos and gift-bag tips
Salted caramel popcorn is my go-to movie-night snack: crisp popcorn in a buttery caramel shell with just enough salt to keep you reaching for more. I bake it low and slow so every piece turns crunchy, not sticky.
At a glance
The one tip that matters: Don't skip the baking soda. It makes the caramel foam into a lighter, airier coating that crunches instead of gluing your teeth together.
Why You'll Love This Caramel Popcorn
- Shatteringly crisp, because the oven bakes the caramel into a thin, glassy shell.
- Properly salty-sweet, with salted butter in the caramel and flaky salt on top.
- Great for gifting, since it stays crunchy for about a week in an airtight jar.
What You Need
- Popcorn kernels: plain, unflavored. Air-popped or stovetop both work.
- Salted butter: the base of the caramel and the first layer of salt.
- Light brown sugar: rich, toffee-like flavor.
- Corn syrup: keeps the caramel smooth so it doesn't crystallize.
- Baking soda: the secret to a light, crunchy coating.
- Flaky sea salt: the finishing touch that makes it salted caramel.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Bake low and stir often. 250°F and a stir every 15 minutes gives an even, glassy coating without burnt spots.
- Judge the crunch when it's cool. It's still a little soft straight from the oven and crisps as it cools, so don't add extra time.
- Pick out unpopped kernels. Nobody wants to crack a tooth on a caramel-coated kernel.
- Work fast after the soda. The foam is what makes it light, and it deflates within a minute.
- Add nuts: fold in 1 cup roasted peanuts, pecans or almonds with the popcorn.
- Drizzle it: once cool, drizzle with melted dark or white chocolate and let it set.
Salted Caramel Popcorn
16
cups10
minutes50
minutes195
kcal1
hour15
minutesHomemade salted caramel popcorn: freshly popped corn tossed in a buttery brown sugar caramel lightened with a little baking soda, baked low and slow until crunchy, then finished with flaky sea salt.
Ingredients
1/2 cup unpopped popcorn kernels (about 16 cups popped)
1 cup (2 sticks) salted butter
1 cup packed light brown sugar
1/3 cup light corn syrup
1 teaspoon fine sea salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon flaky sea salt, to finish
Directions
- Heat the oven to 250°F and line two large sheet pans with parchment or silicone mats. Pop the kernels and tip the popcorn into your biggest bowl, leaving any unpopped kernels behind.
- Melt the butter, brown sugar, corn syrup and fine salt in a saucepan over medium heat, stirring. Once it boils, cook without stirring for 4 minutes.
- Take the pan off the heat and stir in the baking soda and vanilla. It will foam up and lighten in color, which is exactly right.
- Pour the caramel over the popcorn right away and fold with a large spatula until evenly coated.
- Spread it on the sheet pans and bake for 45 minutes, stirring every 15 minutes. Sprinkle with flaky salt as it comes out of the oven.
- Let it cool completely on the pans, about 15 minutes, until crisp. Break it into clusters and store airtight.
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More Sweet Snacks
For a no-bake treat, try my peanut butter cornflake cookies. Caramel lovers should also try the caramel apple dip, and if your caramel ever turns runny, here's how to thicken caramel sauce.
Frequently Asked Questions
Why is my caramel popcorn sticky?
It wasn't baked long enough, or it was stored before it cooled. Bake the full 45 minutes at 250°F, stirring every 15 minutes, then let it cool completely on the pan. Humid days can also soften it, so store it airtight.
Why add baking soda to caramel corn?
Baking soda reacts with the hot sugar and releases tiny bubbles, so the caramel foams and turns lighter. The coating ends up thinner and crunchier, and it spreads over the popcorn more easily.
Can I make caramel popcorn without corn syrup?
Yes. Replace the corn syrup with the same amount of honey or golden syrup. Honey gives a stronger flavor and browns faster, so stir it more often and watch the last 15 minutes.
Can I use microwave popcorn?
Yes, use plain or lightly salted microwave popcorn (about 3 bags for 16 cups). Avoid butter-flavored varieties, which make the caramel greasy and slide off.
How long does salted caramel popcorn last?
Store it in an airtight container or tightly sealed bag at room temperature for up to 1 week. It also freezes well for up to 2 months; let it come to room temperature before opening so it stays crisp.
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