Name: Homemade Salted Caramel Popcorn
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12 cups
Cuisine: American
Ingredients: 3 tablespoons olive oil; 1 cup corn kernels; 1 cup brown sugar; 0.5 cup salted butter; 0.5 cup heavy cream; 1.5 tablespoons Kosher salt; 1 tsp vanilla extract

From the Cook

1/4

Homemade Salted Caramel Popcorn

Sloan’s Table Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Sloan’s Table. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Preheat the oven to 250 degrees F and line a large baking sheet with parchment paper.

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.

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.

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.

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!

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Pop with Precision 🍿
Use a high-quality olive oil and heat it to 350°F before adding kernels—this ensures even popping and prevents unpopped duds that compromise texture.
Caramel Temperature Control 🌡️
Use a candy thermometer and cook your brown sugar mixture to exactly 240°F (soft-ball stage) before adding cream—this prevents crystallization and ensures silky, smooth caramel sauce.
Salt Application Strategy 🧂
Sprinkle kosher salt onto the warm caramel-coated popcorn immediately while the coating is still sticky, then toss gently—this allows salt crystals to adhere evenly rather than sliding off.
Vanilla Extraction Timing 🌾
Add vanilla extract after removing the caramel from heat and letting it cool slightly for 30 seconds—this preserves the vanilla's delicate flavor compounds that can evaporate at high temperatures.
Setting and Storage Secrets 📦
Spread caramel popcorn on parchment paper and let it cool completely (at least 2 hours) before breaking into clusters—this allows the coating to crystallize properly and maintains crunchiness when stored in an airtight container.