Once you try this easy, crunchy salted caramel popcorn, you’ll never go back to store-bought! The caramel is rich and buttery, coating each popcorn perfectly for a sweet and salty snack that’s simply irresistible.
Why you will love this recipe?
You’ll love this Easy Crunchy Salted Caramel Popcorn because it’s the perfect mix of sweet and salty. It’s one of those snacks you just can’t stop eating once you start, and making it at home means it’s fresh and way better than anything you can buy.
My Tips for This Easy Crunchy Salted Caramel Popcorn
- Don’t Stir the Caramel Too Early – While cooking the caramel, resist the urge to stir. Let it swirl and cook until it reaches a deep amber colour, which gives the caramel that rich, toasty flavour.
- Be Careful When Adding Baking Soda – The baking soda will cause the caramel to foam up quickly, so be ready to stir it in fast! It’s what helps give your popcorn that irresistible light and crunchy texture.
- Let It Cool Completely – Let the popcorn cool completely before serving so the caramel firms up and stays crunchy. Don’t rush this step!
- Bake it for extra crunch – Let the popcorn cool completely before serving so the caramel firms up and stays crunchy. Don’t rush this step!
How to make Easy Crunchy Salted Caramel Popcorn?
Step 1: Pop the Popcorn
Pop the popcorn kernels in a popcorn maker or on the stove, and set the popped popcorn aside in a large bowl.
Step 2: Make the Caramel
In a saucepan, combine the white sugar, brown sugar, water, and salt. Cook over medium heat, swirling the pan occasionally (don’t stir), until the caramel turns a deep amber colour.
Step 3: Add Butter
Lower the heat and add the butter to the caramel. Stir until melted and smooth.
Step 4: Add Baking Soda and Vanilla
Turn off the heat. Stir in the baking soda (it will foam up!) and vanilla extract until well combined.
Step 5: Coat the Popcorn
Quickly pour the caramel over the popped popcorn. Toss well to coat all of the popcorn evenly.
Step 6: Air-Dry for Sticky Caramel Popcorn
If you like sticky caramel popcorn, spread it out on parchment paper and let it air-dry for at least 2 hours until the caramel sets.
Step 7: Bake for Extra-Crunchy Popcorn
For an extra-crunchy finish, preheat your oven to 120°C (250°F). Spread the caramel-coated popcorn on a baking sheet in a single layer and bake for 12–15 minutes, tossing halfway through. Let it cool completely before serving.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! You can make it ahead and store it in an airtight container for up to a week. It will stay fresh and crunchy.
Can I use salted butter instead of unsalted?
Yes, but since the recipe already calls for salt, you may want to reduce or omit the added salt to avoid it being too salty.
How can I make it less sticky?
If you prefer less sticky popcorn, skip the drying step and go straight to baking at 120°C (250°F) for extra crunch. This helps set the caramel.
What’s the best way to store leftovers?
Store your caramel popcorn in an airtight container at room temperature. It will stay crunchy and fresh for about a week.
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Recipe Card
Doub
This homemade salted caramel popcorn is the perfect balance of sweet and salty, with rich, buttery caramel coating every fluffy kernel. It’s irresistibly crunchy and easy to make, whether you like it sticky or extra crunchy! A snack so good, you won’t be able to stop munching.
Ingredients
- About 10-11 cups popped popcorn kernels (100g)
- 1/2 cup White sugar (100g)
- 1/2 cup packed Brown sugar (100g)
- 5 tbsp Room temperature Butter (70g)
- 1/4 cup water (60g)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
Instructions
- Pop the popcorn kernels and set them aside in a large bowl.
- In a saucepan, combine the white sugar, brown sugar, water, and salt. Cook over medium heat, swirling occasionally (don’t stir) until the caramel turns a deep amber colour.
- Lower the heat, add butter, and stir until melted and smooth.
- Turn off the heat and mix in the baking soda (it will foam up) and vanilla extract.
- Quickly pour the caramel over the popcorn and toss until evenly coated.
- For sticky caramel popcorn, spread it on parchment paper and let it air-dry for at least 2 hours to set.
- For extra-crunchy popcorn, bake at 120°C (250°F) for 12–15 minutes, tossing halfway. Let it cool completely before serving.
