Caramel popcorn

Yield 8–10 servings



  1. Line large baking sheet with parchment paper.
  2. Spray pan, bowl and handle of large spoon or rubber spatula with nonstick vegetable oil spray.
  3. Transfer popped popcorn to large prepared bowl, discarding any unpopped kernels.
  4. In large deep pot over moderately high heat, combine corn syrup, sugar, and 1/4 cup water, stirring well to combine. Cook, undisturbed, until mixture develops light amber color, about 10 minutes.
  5. Remove pot from heat, add baking soda and butter, and stir continuously until butter is melted and well combined.
  6. Immediately pour caramel over popcorn, then use prepared spoon or rubber spatula to stir.
  7. Transfer from bowl to baking sheet. Spread out caramel corn evenly over baking tray.
  8. Sprinkle with sea salt and allow to cool and harden, at least 20 minutes.
  9. Once cooled, break up caramel corn into bite-size pieces.
  10. Serve, or store in airtight container for up to 3 days.


  1. Once the sugar begins to caramelize, swirl the pan to evenly distribute the color, but don't stir. Stirring will cause the sugar to crystallize and harden.
  2. The mixture will be very hot and will foam. Stir constantly until the foaming subsides.

Courses Snacks

Recipe by Grateful | at