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A big rimmed baking sheet piled with glossy golden salted caramel popcorn, with a few clusters broken apart

Salted Caramel Popcorn

Crunchy baked caramel corn with a buttery brown sugar coating and a sprinkle of flaky salt.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 24 cups
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Popcorn
  • 24 cups popped popcorn about 3/4 cup kernels, unpopped kernels removed
Caramel
  • 1 cup unsalted butter
  • 2 cups packed light brown sugar
  • 1/2 cup light corn syrup
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
Finish
  • flaky sea salt for sprinkling

Method
 

  1. Heat oven to 250F. Line two large rimmed baking sheets with parchment. Place popcorn in a very large bowl.
  2. Melt butter in a heavy 3-quart saucepan. Stir in brown sugar, corn syrup and salt.
  3. Bring to a boil, then boil without stirring for 4 minutes.
  4. Remove from heat and stir in vanilla, then baking soda; it will foam.
  5. Pour over popcorn and fold to coat. Divide between pans.
  6. Bake 45 to 60 minutes, stirring every 15 minutes.
  7. Sprinkle with flaky salt. Cool completely, then break into clusters.

Notes

Hot sugar causes serious burns; use a long spoon and keep children away. Store airtight at room temperature up to 1 week.