Salted Caramel Popcorn

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Salted Caramel Popcorn {EASY recipe made without corn syrup!} by Barefeet In The Kitchen

Perfect Caramel Corn has been on my list of foods to make for almost as long as I can remember. The fact that it turned out to be THIS easy to make? Oh my heavens, I made this Salted Caramel Popcorn four times in the past two weeks!

I shared it with several friends and the reviews have been outstanding. I am completely giddy over it and I foresee many gift bags of this in everyone’s future.

Salted Caramel Popcorn is insanely, absurdly, ridiculously addictive! I couldn’t stay out of it. My family devoured half a batch the first night I made it and I can guarantee that I ate far more than my share.

Just a heads up – Hold onto a few cups worth of this caramel corn. (It isn’t easy not to eat this whole batch in a fell swoop!) I have a spectacular new dessert to share tomorrow and you’ll thank me later if you already have some caramel corn ready and waiting!

The BEST Salted Caramel Popcorn {EASY recipe made without corn syrup!} by Barefeet In The Kitchen

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Salted Caramel Popcorn

4.5 from 2 votes
Recipe barely adapted from and with thanks to Cookies and Cups
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Ingredients 

  • 1 cup butter
  • 1 cup light brown sugar
  • 1/3 cup brown rice syrup or corn syrup
  • 2 teaspoons kosher salt divided
  • 1/2 cup unpopped popcorn

Instructions

  • Preheat the oven to 300 degrees. Line a large baking sheet with parchment paper or a silicone mat. Melt the butter, sugar, syrup, and 1 teaspoon salt in a medium size saucepan over medium heat. Stir to combine and bring to a boil. Allow it to boil for 4 minutes without stirring. While the caramel is simmering, pop the popcorn in an air popper. (Don't have an air popper? Plain unflavored microwave popcorn will work too, you'll probably need two bags worth for about 16 cups worth.) Remove any unpopped kernels from the bowl.
  • Pour the caramel sauce over the popcorn. Stir to coat thoroughly. Pour the popcorn onto the lined baking sheet. Sprinkle with the remaining salt and stir gently. Bake for 30 minutes, stirring every ten minutes. Remove from the oven and spread across a parchment lined counter. Cool completely before storing in an airtight container. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Mary says

      It is a little bit of both. Just chewy enough, but not sticking to your teeth. The baking time prevents it from being too sticky. You can add extra oven time if you want pure crunch or reduce it slightly for more chewiness. For me, I love it right at the half hour mark.

  1. Michelle says

    Your third warning should be that the popcorn can burn very quickly. I tried this twice and burned it twice. First time at 300 during the last of the second 10 min check and the second time at 250 checking every 5 min again at the 20 min mark. No way this needs to be 30 minutes.

  2. Karen says

    I have made this several times and it turns out perfectly every time. I follow the directions exactly and get many compliments whenever I take it to a gathering – thank you!5 stars