The Best {and EASIEST} Salted Caramel Popcorn

COOK'S NOTE: When making caramel corn, it's important to remove any unpopped kernels before coating with caramel. I simply use my hands to transfer the popcorn from the bowl onto the parchment lined tray. Discard the unpopped kernels left in the bottom of the bowl. Use the sheet of parchment to dump the popcorn back in the bowl and coat with caramel sauce.

The Best {and EASIEST} Salted Caramel Popcorn
Yield: approximately 16 cups

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

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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