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- 1 cup popcorn kernels - 1 cup granulated sugar - 1/4 cup unsalted butter - 1/4 cup light corn syrup - 1/2 teaspoon vanilla extract - 1/4 teaspoon baking soda - 1 teaspoon sea salt, plus more for sprinkling - Optional: 1/2 cup roasted nuts (like almonds or peanuts), for added crunch Sweet and salty caramel popcorn needs just a few key ingredients. First, you need popcorn kernels. They will turn into fluffy popcorn when popped. Granulated sugar adds sweetness, while unsalted butter gives richness. Light corn syrup helps create a smooth caramel. Vanilla extract brings out the flavors, and baking soda makes the caramel lighter. Sea salt balances the sweetness. If you want a nutty twist, add some roasted nuts for crunch. Each ingredient plays a role. The popcorn forms the base. Sugar, butter, and corn syrup create the caramel. Vanilla, baking soda, and salt enhance the taste. Roasted nuts add texture. Gather these ingredients to make a treat everyone will love. The mix of sweet and salty makes it special. Enjoy the process, and have fun making this crunchy delight! {{ingredient_image_1}} You can pop the popcorn using two methods: stovetop or popcorn maker. For stovetop, heat a large pot over medium heat. Add a little oil and let it warm. When it's hot, add the popcorn kernels and cover. Shake the pot often until popping slows. For a popcorn maker, follow the machine's instructions for popping. Both methods yield fluffy popcorn! Here are some tips for perfect popped corn: - Use fresh kernels for best results. - Avoid opening the lid while popping. - Wait for popping to slow down before removing. To make the caramel, combine sugar, butter, and corn syrup in a medium saucepan. Set the heat to medium and stir occasionally. Once it boils, stop stirring. Let it boil for 4-5 minutes. It should turn a deep golden color. This color shows it’s ready! The ideal temperature for caramel is 240°F (115°C). You can check this with a candy thermometer. When your caramel is ready, remove the saucepan from the heat. Carefully stir in the vanilla extract and baking soda. The mixture will bubble up, so be careful! The baking soda helps make the caramel light and airy. Next, add 1 teaspoon of sea salt to balance the sweetness. Pour the hot caramel over the popped popcorn in a large bowl. Use a wooden spoon or spatula to gently fold the popcorn and caramel together. Make sure each piece gets coated evenly. This step is crucial for delicious flavor! Preheat your oven to 250°F (120°C). Spread the caramel-coated popcorn on a large baking sheet lined with parchment paper. Bake for 1 hour. Stir every 15 minutes to ensure even baking. This will give your popcorn a nice crunch. Once baked, take the popcorn out and sprinkle a little more sea salt on top. Let it cool completely on the baking sheet. Once cool, break it into clusters. If you want, mix in some roasted nuts for added crunch. Serve the popcorn in a big bowl. You can also store it in a sealed container for later. Enjoy your sweet and salty treat! To find the right mix of sweet and salty, taste as you go. You can add more sugar for sweetness or more salt if you like it saltier. Start with the amounts in the recipe. If you want it sweeter, add a bit more sugar. For a saltier taste, sprinkle on extra sea salt after baking. For the best mix, use a large wooden spoon or spatula. These tools help you gently fold the popcorn with the caramel. Make sure you coat every piece well. Take your time and mix slowly to avoid crushing the popcorn. The goal is to have a nice, even layer of caramel on each piece. To keep your caramel popcorn fresh, store it in an airtight container. This helps it stay crunchy. If you leave it out, it may become soft. For the best taste, eat your popcorn within a week. If it gets stale, you can warm it in the oven for a few minutes to regain some crunch. Pro Tips Use Fresh Kernels: Ensure your popcorn kernels are fresh for the best popping results. Old kernels may not pop fully, leaving you with unpopped kernels. Watch the Caramel: When boiling the sugar mixture, keep a close eye on it to prevent burning. The color should be a rich golden brown, which indicates it’s ready. Stir Gently: When folding the caramel into the popcorn, do so gently to avoid crushing the popped kernels. This keeps your popcorn light and airy. Add Spices: For a unique flavor twist, consider adding a pinch of cinnamon or cayenne pepper to the caramel mixture for a sweet and spicy kick. {{image_2}} Adding nuts to your caramel popcorn is a great idea. Nuts give extra crunch and flavor. You can use roasted almonds, peanuts, or even cashews. Just mix in about 1/2 cup of your chosen nuts when you coat the popcorn. This makes each bite even more satisfying. You can also try different nuts each time. This keeps your snack fresh and fun! If you love chocolate, this version is for you! After baking your caramel popcorn, melt some chocolate. Use milk, dark, or white chocolate based on your taste. Drizzle it over the popcorn for a sweet touch. Let it cool so the chocolate hardens. This adds a rich flavor that perfectly pairs with the sweet and salty caramel. It’s a treat you won't want to miss! Want to change things up? You can explore different seasonings for your popcorn. Try adding spices like cinnamon or cayenne for a twist. You can even sprinkle a bit of garlic powder for a savory touch. Just be sure to add your spices right after coating the popcorn with caramel. This way, the flavors stick well. Experimenting with seasonings can make this sweet and salty treat even more exciting! To keep your sweet and salty caramel popcorn fresh, use airtight containers. Glass jars work great. Plastic containers also serve well. Seal them tightly to block air. Avoid using paper bags; they let moisture in. Your caramel popcorn lasts about one week if stored correctly. To ensure it stays crunchy, keep it in a cool, dry place. Humidity can make it soggy. If you notice any signs of moisture, eat it right away. If your popcorn gets stale, don't worry! You can restore its crunch. Preheat your oven to 250°F (120°C). Spread the popcorn on a baking sheet. Heat for about 10 minutes. Check often to avoid burning. Once done, let it cool before enjoying again. Yes, you can use microwave popcorn for this recipe. Just pick plain, unbuttered popcorn. Follow the package instructions to pop it. After popping, check for unpopped kernels. Discard any that remain. This option saves time and is easy to use. To reduce stickiness, use less caramel mixture. You can also bake it a little longer. Make sure to stir it well while baking. This helps to dry out the caramel. Let it cool fully before serving. Adding more sea salt can also help balance the sweetness. I recommend using high-quality kernels for the best taste. Look for butterfly popcorn or mushroom popcorn. Butterfly popcorn pops into light, fluffy pieces. Mushroom popcorn is denser and holds its shape better. Both types can work well, but they give different textures. Yes, you can make this recipe vegan. Use coconut oil instead of butter. Replace the light corn syrup with maple syrup or agave nectar. Check that the sugar you use is vegan-friendly. This way, you can enjoy a sweet and salty treat without animal products. Now you know how to make tasty caramel popcorn at home. We covered essential ingredients, step-by-step directions, and helpful tips. You learned to balance sweet and salty flavors while achieving a perfect crunch. Experiment with different nuts and seasonings for fun variations. Remember, practice makes perfect. Enjoy making this treat for movie nights or gatherings. Your caramel popcorn will be a hit!

Sweet and Salty Caramel Popcorn

A delightful mix of sweet caramel and salty popcorn, perfect for snacking.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course Snack
Cuisine American
Servings 8
Calories 150 kcal

Ingredients
  

  • 1 cup popcorn kernels (about 16 cups popped popcorn)
  • 1 cup granulated sugar
  • 1/4 cup unsalted butter
  • 1/4 cup light corn syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1 teaspoon sea salt, plus more for sprinkling
  • 1/2 cup roasted nuts (like almonds or peanuts), for added crunch

Instructions
 

  • In a popcorn maker or using a stovetop method, pop the popcorn kernels. Set aside in a large bowl, ensuring to remove any unpopped kernels.
  • In a medium saucepan over medium heat, combine the sugar, butter, and corn syrup. Stir occasionally until the mixture comes to a boil. Stop stirring and allow it to boil undisturbed for 4-5 minutes, until it turns a deep golden color.
  • Remove the saucepan from heat and carefully stir in the vanilla extract, baking soda, and 1 teaspoon of sea salt. Be cautious as the mixture will bubble up!
  • Pour the hot caramel mixture over the popped popcorn. Using a wooden spoon or spatula, gently fold the popcorn and caramel together until the popcorn is well coated.
  • Preheat your oven to 250°F (120°C). Spread the caramel-coated popcorn onto a large baking sheet lined with parchment paper, in an even layer. Bake in the preheated oven for 1 hour, stirring every 15 minutes to ensure even baking.
  • Once baked, remove the popcorn from the oven and sprinkle a little additional sea salt over the top. Allow the popcorn to cool completely on the baking sheet. Once cooled, break into clusters and add optional roasted nuts if desired.
  • Serve in a large bowl or always keep some in a sealed container for a sweet and salty snack!

Notes

For added crunch, include roasted nuts.
Keyword caramel, popcorn, snack