Buttered Caramel Corn
Homemade caramel corn with a crispy, glossy coating and a hint of sea salt. Ready in under 30 minutes and guaranteed to disappear fast.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 2g
Ingredients
- ½ cup popcorn kernels
- 2 tbsp neutral oil (for popping)
- 4 tbsp butter
- ½ cup brown sugar
- 3 tbsp light corn syrup
- ½ tsp sea salt
Instructions
- 1
Heat oil in a large pot over medium-high heat until shimmering, about 90 seconds.
- 2
Add popcorn kernels. Cover and shake the pot every 15 seconds. Stop when pops slow to 2-3 seconds apart.
- 3
Pour popped corn into a large bowl. Discard unpopped kernels.
- 4
Combine butter, brown sugar, and corn syrup in a saucepan over medium heat.
- 5
Stir until melted and smooth, about 2 minutes. Mixture should bubble gently at edges.
- 6
Remove from heat. Stir in sea salt until fully incorporated.
- 7
Pour caramel over popcorn. Stir constantly with a wooden spoon for 2 minutes until all kernels are coated.
- 8
Spread on a parchment-lined baking sheet in a single layer. Let cool 10 minutes until hardened.
- 9
Break into clusters and serve. Store in an airtight container up to 5 days.
Tools you’ll need
- large pot with lid
- large bowl
- saucepan
- wooden spoon
- parchment paper
- baking sheet
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