Salted Caramel Corn

Ingredients

• 15 cups (3.6 litres) popped plain popcorn (from about 120 ml / 1/2 cup kernels)popped plain popcorn
• 330 g (1 1/2 cups), packeddark brown sugar
• 170 g (3/4 cup; 1 1/2 sticks), cut into piecesunsalted butter
• 90 ml (1/4 cup plus 2 tablespoons)light corn syrup
• 1 teaspoon, plus more for sprinklingkosher salt
• 1 teaspoonvanilla extract
• 1/2 teaspoonbaking soda

Instructions

1. 1

   Measure everything

   Measure out all the ingredients and read through the recipe a few times before you begin making the caramel.

2. 2

   Prepare the trays

   Heat the oven to 95°C (200°F). Put the popped popcorn in a very large bowl or pot that has been lightly sprayed with non-stick spray. Spray a half-sheet pan or large, rimmed baking tray with non-stick spray and set it aside.

3. 3

   Cook the caramel

   Put the brown sugar, butter, corn syrup, salt and vanilla in a saucepan over medium heat. Stir occasionally until the butter has melted and the sugar has dissolved. When the mixture boils, cook it for 3 more minutes without stirring.

4. 4

   Whisk in soda

   Take the caramel off the heat and quickly whisk in the baking soda. It will foam and become lighter in colour; whisk vigorously for about 10 seconds.

5. 5

   Coat the popcorn

   Pour the caramel over the popcorn and fold it in quickly but gently.

6. 6

   Bake and stir

   Spread the coated popcorn in a single layer on the prepared tray. Bake at 95°C (200°F) for 1 hour, stirring every 20 minutes.

7. 7

   Salt and cool

   After 1 hour, take the caramel corn out of the oven, immediately sprinkle it generously with kosher salt and toss. Let it cool on the tray, breaking up any large clusters if you like. It will crisp as it cools.

8. 8

   Store airtight

   Once cool, store the caramel corn in an airtight container for up to 2 weeks.

What is salted caramel corn?

Caramel corn is popcorn coated with cooked sugar syrup and baked until the coating sets. It is a familiar American-style sweet snack, often made in large batches for sharing.

This version combines dark brown sugar, butter and corn syrup for a rich, crisp coating, with kosher salt added both to the caramel and at the end. The finishing salt sharpens the sweetness and adds a little savoury contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 2g protein, 32g carbs, 9g fat.

Most of the carbohydrates come from the brown sugar, corn syrup and popcorn, while the butter supplies most of the fat. Popcorn contributes a little protein, but this is mainly a sweet snack rather than a protein-rich dish. Serve a smaller bowl alongside fruit or a savoury protein-rich snack to make a more balanced snack plate.

Get set before cooking

Measure first: caramel needs attention once it starts boiling, so have each ingredient ready before you put the pan on the heat.

Make room: use a very large bowl or pot for tossing the popcorn, and have the greased rimmed tray close by. The caramel-coated popcorn needs to be spread out promptly.

Cook the caramel carefully

Dissolve first: stir the sugar, butter, syrup, salt and vanilla occasionally until the butter melts and the sugar dissolves. Once the mixture boils, leave it undisturbed for the specified 3 minutes.

Whisk briskly: baking soda makes the hot caramel foam and lighten. Whisk for about 10 seconds, then move straight on to coating the popcorn.

Coat without crushing

Fold gently: pour the caramel over the popcorn and turn it through with a light hand so you coat as much as possible without crushing the kernels.

Spread evenly: a single layer helps the coating bake consistently. If the tray is crowded, use a second tray rather than leaving the popcorn in a thick mound.

Know when it is ready

Stir on schedule: bake at 95°C for 1 hour, turning the popcorn every 20 minutes to redistribute the caramel.

Cool completely: the popcorn may still feel a little soft when it leaves the oven. It becomes crisp as it cools, so wait before judging the final texture or packing it away.

Serve and share

For a snack table: serve the cooled caramel corn in a wide bowl, or portion it into small bags or containers for sharing.

For a party spread: pair it with unsweetened drinks and savoury snacks. Its sweet, salty flavour also works well alongside plain popcorn or lightly salted nuts.

Recipe notes & tips

• Use a bowl or pot large enough to fold the popcorn without spilling it.
• Have the greased baking tray ready before the caramel finishes cooking.
• Fold in the caramel quickly, but keep your movements gentle to avoid crushing the popcorn.
• Stir at 20-minute intervals so the coating is redistributed across the tray.
• Add the finishing salt as soon as the tray comes out of the oven so it adheres.
• Let the popcorn cool fully before sealing it in a container.

Variations

• More salt: add another light sprinkle after baking for a more pronounced sweet-salty contrast.
• Nutty mix: fold in toasted nuts with the popcorn before adding the caramel.
• Chocolate finish: drizzle melted chocolate over the fully cooled caramel corn.
• Warm spice: add a pinch of cinnamon to the brown sugar mixture before cooking.
• Mixed popcorn: combine plain popped popcorn with a little air-popped popcorn for varied texture.

Common mistakes to avoid

• Starting without measuring: caramel cooks quickly once boiling; measure everything and read the method first.
• Stirring after the boil: the recipe calls for 3 minutes without stirring once the mixture boils.
• Waiting after adding baking soda: the caramel foams and is easiest to use while freshly whisked; coat the popcorn straight away.
• Rough folding: forceful stirring breaks the kernels; fold quickly but gently.
• Crowding the tray: a thick layer bakes unevenly; spread the popcorn in a single layer.
• Packing it while warm: trapped steam can soften the coating; cool it completely before storing.

How to store

Cool the caramel corn completely, then keep it in an airtight container at room temperature for up to 2 weeks. It is best eaten as a crisp snack rather than reheated.

Frequently asked questions