Salted Caramel Popcorn

5 from 1 vote

Warm, gooey, and ready in 15 minutes, this soft salted caramel popcorn is the one everyone asks for. One pot, a few pantry staples, and a pinch of flaky salt on top. It's perfect for movie night, holiday gifting, or any night you need a little something special.

Prep Time10

Cook Time5

Total Time15

Course: Snack

Cuisine: American

Servings: servings

Calories: 250kcal

Author: Kadee & Desarae

Ingredients

1 cup brown sugar
1 cup karo syrup
1 stick butter ½ cup
1 can sweetened condensed milk
1 cup popcorn kernels Popped using an air popper or cook the popcorn on the stove.

Instructions

Before starting, pop popcorn kernels using an air popper or on the stove with oil, or in an oil popcorn maker like stir crazy. You can even use microwave popcorn.
Boil brown sugar, karo syrup and butter to soft ball stage.
(The soft ball stage is a candy-making term for caramel that has reached 235–240°F. If you don't have a candy thermometer, you can test it the old-fashioned way: drop a small spoonful of the hot caramel into a glass of cold water. If it forms a soft, pliable ball that flattens when you press it between your fingers, it's ready. If it dissolves, it needs more time. If it's firm and holds its shape, it's gone too far.)
Add sweetened condensed milk and stir.
Pour over popcorn and toss to coat.

Video

Notes

Remove all unpopped kernels from your popcorn before adding the caramel. They're nearly impossible to spot once everything is coated.
Have your popcorn ready in a large bowl before you start the caramel. It sets quickly — you want to pour and toss immediately.
Use the largest bowl you own. You need room to toss and coat evenly without spilling.
Do not touch the caramel with your hands — it is extremely hot off the stove. Use a silicone spatula and allow a few minutes to cool before serving.
Sprinkle flaky salt while the caramel is still warm. It won't stick once the popcorn cools.

Nutrition