Print Recipe

Salted Caramel Popcorn

Servings: 16 cups of popcorn


  • 1/2 cup Unpopped popcorn kernels (about 16 cups popped corn)
  • 1 cup Salted butter
  • 1 cup Light brown sugar
  • 1/3 cup Light corn syrup
  • 1 1/2 - 2 tsp Kosher or sea salt, divided


  • Preheat oven to 300°
  • Line a large baking sheet with parchment paper or a silicone mat. Set aside.
  • Pop popcorn kernels using air popper into a large bowl.
  • In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring.
  • Pour caramel mixture over popcorn and stir to coat evenly.
  • Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp – 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes.
  • Allow popcorn to cool on a parchment lined counter.
  • You can add in 2 cups of nuts to the un-coated popcorn if desired! Coat with caramel as states!