Salted Caramel Popcorn

How to Make Salted Caramel Popcorn

1. 1

   Step 1: Pop the popcorn

   Heat the oil in a large heavy-bottomed pot over medium-high heat. Add 3 kernels and cover; when they pop, add the remaining kernels in an even layer, cover, and shake the pot occasionally as they pop. When popping slows to several seconds between pops, remove from heat, pour into a large heatproof bowl, and discard any unpopped kernels.

   For this step

   • 1/2 cupPopcorn kernels
   • 2 tablespoonsNeutral oil (vegetable or canola)
   
2. 2

   Step 2: Make the caramel

   In a medium saucepan over medium heat, melt the butter, then stir in the granulated sugar and corn syrup until combined. Bring to a simmer, stirring to dissolve the sugar, then let bubble gently until the mixture turns deep golden and reaches about 240–245°F (115–118°C) or about 5–7 minutes; watch carefully to avoid burning.

   For this step

   • 6 tablespoonsUnsalted butter
   • 1 cupGranulated sugar
   • 1/4 cupLight corn syrup
   
3. 3

   Step 3: Finish the caramel

   Remove the pan from the heat and carefully whisk in the heavy cream and baking soda — the mixture will foam and lighten in color. Stir until smooth and well combined, then let the caramel cool 30–60 seconds so it thickens slightly but is still pourable.

   For this step

   • 1/3 cupHeavy cream
   • 1/2 teaspoonBaking soda
   
4. 4

   Step 4: Coat and bake to set

   Quickly pour the warm caramel over the popped popcorn and fold gently with a heatproof spatula to coat evenly. Spread the coated popcorn in an even layer on two rimmed baking sheets lined with parchment, sprinkle the fine sea salt over the top, and bake in a preheated 250°F (120°C) oven for 25–30 minutes, stirring and flipping the popcorn every 10 minutes to ensure even crisping.

   For this step

   • 1 teaspoonFine sea salt
   
5. 5

   Step 5: Cool and finish with flaky salt

   Remove the trays from the oven and let the popcorn cool on the sheets for 10–15 minutes; it will crisp as it cools. Break into clusters and sprinkle with flaky sea salt to taste.

   For this step

   • 1/2 teaspoonFlaky sea salt (for finishing)
   
6. 6

   Step 6: Store and serve

   When completely cool, transfer to an airtight container. Serve immediately or store at room temperature for 2–3 days for best crunch; this recipe yields about 10–12 cups and serves 6.
   

1. Heat the oil in a large heavy-bottomed pot over medium-high heat. Add 3 kernels and cover; when they pop, add the remaining kernels in an even layer, cover, and shake the pot occasionally as they pop. When popping slows to several seconds between pops, remove from heat, pour into a large heatproof bowl, and discard any unpopped kernels.
2. In a medium saucepan over medium heat, melt the butter, then stir in the granulated sugar and corn syrup until combined. Bring to a simmer, stirring to dissolve the sugar, then let bubble gently until the mixture turns deep golden and reaches about 240–245°F (115–118°C) or about 5–7 minutes; watch carefully to avoid burning.
3. Remove the pan from the heat and carefully whisk in the heavy cream and baking soda — the mixture will foam and lighten in color. Stir until smooth and well combined, then let the caramel cool 30–60 seconds so it thickens slightly but is still pourable.
4. Quickly pour the warm caramel over the popped popcorn and fold gently with a heatproof spatula to coat evenly. Spread the coated popcorn in an even layer on two rimmed baking sheets lined with parchment, sprinkle the fine sea salt over the top, and bake in a preheated 250°F (120°C) oven for 25–30 minutes, stirring and flipping the popcorn every 10 minutes to ensure even crisping.
5. Remove the trays from the oven and let the popcorn cool on the sheets for 10–15 minutes; it will crisp as it cools. Break into clusters and sprinkle with flaky sea salt to taste.
6. When completely cool, transfer to an airtight container. Serve immediately or store at room temperature for 2–3 days for best crunch; this recipe yields about 10–12 cups and serves 6.