Online Cook
Homemade Salted Caramel Popcorn
Homemade Salted Caramel Popcorn
Homemade Salted Caramel Popcorn
Homemade Salted Caramel Popcorn cover
From the Cook
From the Cook
From the Cook
1/4

Homemade Salted Caramel Popcorn

atsloanestable.com

Ingredients

0 allergens identified

Instructions

Print

Check out original post! 😊

View

Instructions

1
|
Preheat the oven to 250 degrees F and line a large baking sheet with parchment paper.
2
|
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.
3
|
While the popcorn is popping, make the caramel. In a medium saucepan, combine the brown sugar, butter, heavy cream, and 1 tbsp salt.
4
|
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.
5
|
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.
6
|
Spread the popcorn back into an even layer, then bake for 30 minutes, stirring every 10 minutes.
7
|
Once the popcorn comes out of the oven, mix in the reserved plain popcorn and ½ tablespoon salt.
8
|
Allow to set for about 15 minutes, then break apart & enjoy!

Smart Nutrition

My Calorie Intake

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)

  • Control Your Pop Rate 🍿
    Use high-quality, fresh popcorn kernels and pop them in olive oil at medium-high heat for 3-4 minutes. Stop popping when there are 2-3 seconds between pops to avoid burning and achieve the crispiest texture.
  • The Caramel Temperature Sweet Spot 🌡️
    Cook your caramel sauce to exactly 240°F (soft-ball stage) before adding heavy cream—this prevents crystallization and ensures a glossy, smooth sauce that coats the popcorn evenly without becoming grainy.
  • Brown Butter Elevates Everything 🧈
    Toast your salted butter in a saucepan for 2-3 minutes until it turns golden brown before making the caramel—this adds a rich, nutty depth that transforms the sauce from ordinary to gourmet.
  • Spread Thin & Cool Completely 🧊
    Spread the coated popcorn on parchment paper in a thin, single layer and let it cool for at least 1-2 hours at room temperature; this creates that coveted crispy, addictive texture rather than sticky clumps.
  • Salt Application Timing Matters 🧂
    Sprinkle kosher salt onto the popcorn while the caramel is still slightly warm (but no longer dripping), so it adheres perfectly without dissolving into the coating or sliding off once cooled.

Intelligent Tags

About the Cook

Sloan’s Table

Sloan’s Table

Verified

Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

Fire Icon

More Recipes

Browse Sloan’s Table recipes!

View
cookie Icon

Complete The Meal! 🔎

Quick Explore Recipes by Category

See All

No Recipes Available

sparkle

Recommendations

Tailored to your preferences

View All