Friends, if there’s one popcorn recipe you need to make, it’s this one. This homemade salted caramel popcorn is absolutely unreal! It loaded with crunchy peanuts, easy homemade caramel, and a good sprinkle of flaky salt. I’m not kidding, this is one of my favorite snacks of all time, I can’t stop snacking on it.

A wood board with salted caramel popcorn and brown bowls of peanuts and salt next to a brown bowl of caramel, a scoop of popcorn, and white bowls of caramel corn on a green and white tiled counter.

Last week, my husband told me that I am a “floozy for popcorn” hahah. Honestly, facts. He knows me so well. If there’s popcorn, you will find me next to it.

But caramel corn? Ughhhh, give me a break. Why is it so damn good? I think my obsession with it originally started when my little brother was in T-ball. (When you’re 8, the only fun thing about watching your younger brother play baseball is the Cracker Jacks, after all.)

But then, I went to pastry school and learned how to make it myself, and it was game over. It’s been a holiday tradition ever since. Add a scoop to a box with some mini gingerbread cookies and a few mini red velvet cupcakes. Yes, please.

Or, you can also use it in place of store-bought popcorn in this autumn snack mix! It would even be a lovely addition to my Christmas puppy chow. Basically what I’m saying is, there’s really no reason not to make it.

What popcorn to use

White and brown bowls of popcorn, salt, vanilla, baking soda, and peanuts next to a glass container of corn syrup, a stick of butter, and a gold measuring cup of brown sugar on a tan counter.

For this recipe, you’ll want plain popcorn, no salt or seasoning. I like to use air-popped popcorn, but if you don’t have a popcorn maker, you can always make it on the stove. Or, you can buy bags of plain microwave popcorn, just make sure it doesn’t have any added ingredients!

To make the caramel sauce, all you’ll need is unsalted butter, dark brown sugar, light corn syrup, Kosher salt, vanilla extract, baking soda, and flaky salt. You can also add peanuts or cashews for a little crunch, but that’s totally optional!

Recipe directions

A white pot of brown sugar, butter, and corn syrup on a tan counter.
Start by adding the butter, brown sugar, & corn syrup to a big pot.
A white pot of bubbling caramel on a tan counter.
Boil the caramel (don’t stir!) until it reaches 235°F (113°C).
A white pot of toffee sauce with salt and vanilla on a beige table.
Remove the pot from the heat & stir in the salt & vanilla.
A white pot of caramel with baking soda on a tan counter.
Sprinkle the baking soda over the caramel sauce & stir it until it gets foamy and lighter in color.
A hand using a spoon to stir toffee sauce in a white pot.
This is what you’re looking for! It makes it so much easier to coat the popcorn & peanuts.
A hand using a rubber spatula to toss popcorn and peanuts with salted caramel sauce.
Toss the peanuts & popcorn with the caramel. Then, bake it at 225°F (107°C) for 1 hour.

If the caramel clumps up when you’re stirring everything together, don’t worry about it. The caramel will re-melt in the oven and you’ll be able to spread it out more!

Chocolate drizzle

If you feel so inclined, you can also add a drizzle of dark, milk, or white chocolate over the finished popcorn. I would recommend using some high-quality candy melts so it sets properly. Then, just break up the popcorn and store it in an airtight container to keep it fresh!

Salted caramel popcorn next to brown bowls of peanuts and flaky salt.

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Salted caramel corn
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The Best Homemade Salted Caramel Popcorn

Yield: 10 cups
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
I could eat this salted caramel popcorn every day of my life. With crunchy peanuts and the easiest homemade caramel, it's an absolutely addictive snack that comes together with just a few minutes of prep. And, it lasts for weeks so you can make it well in advance!
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Ingredients

  • 70 grams plain popped popcorn (10 cups)
  • 180 cups roasted, unsalted peanuts optional (1 1/2 cups)
  • 115 grams unsalted butter (1/2 cup/1 stick)
  • 210 grams dark brown sugar (1 cup, packed)
  • 175 milliliters light corn syrup (1/2 cup)
  • 1 teaspoon Kosher salt, I use Diamond
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon baking soda
  • Flaky salt, for serving

Equipment

  • 1 full sheet pan or 2 half sheet pans
  • Parchment paper
  • Heavy bottom saucepan
  • Candy thermometer

Instructions 

  • Preheat the oven to 225°F (107°C). Line a full sheet pan with parchment paper. Mix the popcorn and peanuts on the prepared sheet pan and set aside.
  • Add the unsalted butter, brown sugar, and corn syrup to a heavy bottomed saucepan. Set the pot on the stove over medium heat and cook, stirring constantly, until the caramel is smooth and comes to a boil. Clip a candy thermometer to the side of the pot (make sure it's not touching the bottom of the pot!) and bring the caramel to a boil. Boil the caramel, without stirring, for 4-5 minutes, or until it reaches 235°F (112°C).
  • Remove the caramel from the heat and quickly stir in the Kosher salt and vanilla extract. (Be careful, it will bubble up.) Then, mix in the baking soda. The caramel should nearly double in size, lighten in color, and become airy. That's what you want, it helps coat the popcorn more evenly!
  • Drizzle the caramel sauce over the popcorn-peanut mixture. Use a rubber spatula to very gently toss the caramel with the popcorn and peanuts until it's well-coated. Be patient, it takes quite a few stirs to completely coat everything! Spread the popcorn into an even layer.
  • Bake the popcorn for 1 hour, tossing it every 15-20 minutes to continue coating the popcorn evenly with the caramel sauce. Once the popcorn is baked, garnish it with flaky salt, to taste. Let the popcorn cool for 30-60 minutes, or until it's completely dry and crisp.
  • Break the popcorn apart with your hands and enjoy! Store an leftovers in an airtight container for up to 2 weeks.

Notes

If you don’t have a full sheet pan, you can also use two half sheet pans. Just divide the popcorn, peanuts, & caramel sauce between the 2 sheet pans, following the rest of the recipe as written.
You can make the caramel without a candy thermometer, but I wouldn’t necessarily recommend it. If the caramel cooks too long, it’ll be impossible to toss with the popcorn!
Make sure you’re using plain popcorn with no added salt or seasonings. I use air-popped popcorn, but if you don’t have an air popper, you can make it on the stove. Or, use plain microwaved popcorn. About 1/3 cup of popcorn kernels will yield 10 cups.
I used Diamond Kosher salt in this recipe. If you use Morton Kosher salt, start with 1/2 teaspoon.
Don’t worry if you don’t coat all of the popcorn and peanuts when you’re tossing everything together. The caramel will continue to melt in the oven, which will allow you to coat all of the popcorn during the baking process.
If the caramel is still a bit soft after it’s cooled, you can always pop it back in a 225°F (107°C) oven for another 15-30 minutes, as needed.
To add a chocolate drizzle, I would use milk, dark, or white chocolate candy melts. Drizzle the chocolate on the popcorn after it’s completely cooled and crisped.
Cuisine: American
Course: Snack
Author: Sara Lynn Hunt Broka
Serving: 1cup, Calories: 368kcal, Carbohydrates: 49g, Protein: 5g, Fat: 19g, Saturated Fat: 7g, Cholesterol: 25mg, Sodium: 312mg, Potassium: 169mg, Fiber: 3g, Sugar: 41g, Calcium: 35mg, Iron: 1mg
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