Homemade Salted Caramel Popcorn

If you're obsessed with popcorn like me, then you're going to LOVE this recipe. It's surprisingly easy to make and so delicious with the brown sugar caramel sauce & a generous sprinkling of sea salt! Once set, it becomes the most addicting sweet, salty, & crunchy movie snack. 

For more caramel related recipes, try Tahini Caramel Millionaire's Shortbread, Caramel S'mores Rice Krispie Treats, and Salted Caramel Macarons. 

Why you'll love this homemade caramel popcorn

• Fresh Popcorn: Store-bought caramel popcorn is great and all, but I find that it doesn't taste very fresh. With this homemade version, you get freshly popped popcorn every time!
• Easy Caramel: This is such an easy caramel recipe! The only trick is bringing it to the right temperature so it sets up extra crunchy on the popcorn.
• Perfect for Gifting: This popcorn is so perfect for gifting! It lasts for about two weeks and there so many ways to customize it! Read below for my topping ideas 🙂

Ingredient Notes

• Oil: You'll need just a few tablespoons of olive oil to pop the kernels on the stove.
• Corn Kernels: I used white corn kernels, but any type will do just fine.
• Brown Sugar: The brown sugar creates the most perfect rich caramel!
• Salted Butter: Though I will always recommend using unsalted butter in just about every other recipe, I find that salted butter really makes this caramel popcorn just a little more special.
• Heavy Cream: You'll need about ½ cup of heavy cream for the caramel .
• Kosher Salt: Not all salt is made equally! Some are saltier than others and may have additives, like anti-clumping and anti-caking agents. I highly recommend using a coarse kosher sea salt, like Celtic Sea Salt.
• Vanilla: Add a touch of vanilla to round out the flavor in the caramel.

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

This homemade salted caramel popcorn would be such a fun project with kids! Highly recommend mixing up the caramel with the popcorn with your hands for a gooey, messy, oddly therapeutic experience. For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Pop the popcorn. In a large pot, add the olive oil and corn kernels. Place over medium heat and cover with a tight lid. The kernels will start popping after a few minutes. Once popping slows, check to make sure most of the kernels have popped, then place the lid back on and remove from heat.

STEP 2: Make the caramel. While the popcorn is popping, make the caramel. In a medium saucepan, combine the brown sugar, butter, heavy cream, and 1 tbsp salt. Place over medium heat and bring to a boil, stirring frequently. Continue boiling until it reaches 250 degrees F. Remove from heat and stir in the vanilla. Allow to cool for a few minutes.

STEP 3: Mix the popcorn & caramel. Remove two heaping cups of the popcorn and set aside. Spread the rest of the popcorn onto the prepared baking sheet. Pour the caramel on top and use a rubber spatula or your hands to gently mix until evenly coated. Spread the popcorn back into an even layer, then bake for 30 minutes, stirring every 10 minutes.

STEP 4: Mix & Cool. Once the popcorn comes out of the oven, mix in the reserved plain popcorn and ½ tablespoon salt. Allow to set for about 15 minutes, then break apart & enjoy!

Expert Baking Tips

• Use kosher sea salt. Not all salt is made equally! Some are saltier than others and may have additives, like anti-clumping and anti-caking agents. I highly recommend using a coarse kosher sea salt, like Celtic Sea Salt.
• Reserve some plain popcorn. To balance out the sweet & salty flavors, reserve two cups of plain popcorn and mix it in with the finished batch!
• Use a candy thermometer. To ensure the caramel sets up to the right consistency, use a candy thermometer to bring it to the exact temperature of 250 degrees F.
• Bake the popcorn at a low temperature. Baking the popcorn at a low temperature and stirring often ensures that the caramel bakes slowly and evenly without burning.
• Break up the baked popcorn. Allow the popcorn to cool just a few minutes after it comes out of the oven, then use your hands to break it up (unless you'd like giant clumps of caramel popcorn!).

Caramel Popcorn Topping Ideas

To make this recipe your own, give this homemade caramel popcorn a twist with different toppings!

• Chocolate Drizzle: Once the caramel popcorn comes out of the oven and cools, drizzle on some melted chocolate. Wait for it to set, then break up into pieces. 
• Pretzels & M&Ms: Toss in some mini pretzel twists (unsalted might be best!) and Christmas M&Ms, and turn the snack mix into a holiday gift!

Storage Tips

Store this homemade caramel popcorn in an airtight container at room temperature for up to two weeks. 

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x