The Best Salted Caramel Popcorn Recipe EVER

If you’re looking for a snack that’s a little bit sweet, a little bit salty, and definitely crunchy, why not try caramel popcorn? Sure, you can buy a tin of it, but why not make your own? You’ll know exactly what goes into it, and let’s face it: homemade food always tastes better.

The recipe is surprisingly easy, though it does require a bit of time. It’s a matter of popping the popcorn, making some caramel sauce, combining them, and then baking. Using maple syrup instead of corn syrup really enhances the flavor of this delicious snack without completely overpowering it. Adding in some nuts gives some variety to the texture. Finally, just a little extra salt transforms this popcorn into decadent clusters of salted caramel. If you want to enjoy this as individual kernels, let the popcorn cool out of the oven separately. But if you prefer clusters, press the popcorn together with buttered hands right after baking and before it cools. Read on for this fantastic recipe…

Why You’ll Love This Recipe

This salted caramel popcorn recipe is a true delight, combining the perfect balance of sweetness and saltiness. It’s an excellent homemade treat that’s fun to prepare and even more fun to eat. The use of maple syrup gives it a unique twist, and the option to add nuts provides an exciting crunch. Whether you’re snacking alone or sharing with friends, this recipe is sure to impress.

Kitchen Equipment You’ll Need

• Large saucepan with lid
• Baking sheets
• Parchment paper
• Large mixing bowl
• Wooden spoon or spatula
• Measuring cups and spoons

Ingredients

• 1/2 cup un-popped popcorn kernels
• 1 tablespoon oil
• 1 cup salted butter
• 1 cup light brown sugar
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon baking soda
• 1 cup whole almonds (optional)

Step-by-Step Instructions

1. Preheat the oven to 300°F and line baking sheets with parchment paper.
2. In a large, lidded saucepan, warm 3 kernels with 1 tablespoon of oil. If your pan isn’t large enough to handle about 12 cups of popcorn, make it in two batches.
3. Once those three kernels pop, add the rest of the corn kernels to the pan and shake to coat with oil. Put the lid on the pan.
4. Pop the corn, shaking the pan occasionally until the popping slows.
5. Empty the popped corn into a large mixing bowl, and try to remove as many unpopped kernels as possible.
6. In a separate saucepan, melt the butter then mix in the sugar, maple syrup, and 1 teaspoon of salt.
7. Once the sugar is completely moistened, increase the heat to medium-high and bring the mixture to a boil, then lower the heat to medium.
8. Boil for 3-4 minutes without stirring.
9. Add baking soda and vanilla to the caramel mixture, stirring until you have a thick, even, glossy sauce.
10. Slowly pour the caramel sauce over the popcorn, stirring the popcorn as you go (it helps to have two people for this step). Optionally, add the nuts to the popcorn at the same time as the caramel sauce. Continue to stir until well coated.
11. Divide the popcorn between the two baking sheets and sprinkle the remaining 1/2 teaspoon of salt on top, then place in the oven.
12. Bake for 30 minutes, stirring every 10 minutes or so.
13. Allow the popcorn to cool completely, or use buttered fingers to clump the popcorn and nuts together to form bunches if desired.

Tips for Success

• Make sure to remove unpopped kernels to avoid any unpleasant surprises while eating.
• Stirring the caramel sauce thoroughly helps ensure even coating on all popcorn pieces.
• For easier cleanup, line your baking sheets with parchment paper.

Additional Tips or Variations

Feel free to experiment with different types of nuts or even add a sprinkle of cinnamon for an extra flavor kick. You can also try drizzling melted chocolate over the cooled popcorn for a chocolatey twist.

Nutritional Highlights (Per Serving)

Calories: Approx. 200
Carbohydrates: 25g
Fat: 12g
Protein: 2g
Fiber: 2g

Frequently Asked Questions (FAQ)

Can I use air-popped popcorn instead?
Yes, air-popped popcorn works well for this recipe. Simply skip the oil used for popping.

How long can I store the caramel popcorn?
Store it in an airtight container for up to a week. It’s best enjoyed fresh!

Can I use a different type of nut?
Absolutely! Try using pecans, walnuts, or cashews for a different taste.

Conclusion

We hope you’ll try this delightful Salted Caramel Popcorn recipe. It’s a perfect treat for movie nights or any time you crave something sweet and satisfying. Let us know how it turns out and share your own variations in the comments below. Enjoy!