Sea Salt & Caramel Popcorn Recipe on Food52

Make Ahead

Sea Salt & Caramel Popcorn

August  6, 2011
3 Ratings
Photo by Ty Mecham
Test Kitchen Notes

Dessert’s On Me’s Sea Salt and Caramel Popcorn recipe is wonderfully indulgent and so easy to put together. You could probably drizzle this quick-caramel sauce on almost anything and it would be yummy, but it really does wonders for popcorn. I would recommend adding 1 or 2 teaspoons of the salt directly to the caramel sauce for even distribution and after the popcorn comes out of the oven, you can season with a little more to taste if desired. In any case, once you try this snack, going to the fair or the movies without it won’t be the same. - Annie "Smalls" —Annie "Smalls"

  • Prep time 10 minutes
  • Cook time 30 minutes
  • Makes 12 cups
  • For the popcorn
  • 3 tablespoons canola oil
  • 1/2 cup corn kernels
  • For the sea salt and caramel topping
  • 1 cup packed brown sugar
  • 8 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 2 teaspoons vanilla extract
  • 4 teaspoons sea salt
In This Recipe
  1. Preheat oven to 300° F. Spray sheet pan with non-stick cooking spray. Set aside.
  2. In a saucepan on stove top, add oil and corn kernels. Turn stove top heat to medium, cover saucepan with a lid left slightly a-jar.
  3. The corn kernels will begin to pop within a couple of minutes. Once the popping slows, almost coming to a stop, remove saucepan from stove top. Transfer popcorn to a serving bowl.
  4. In a saucepan on stove top, add sugar, 2 tablespoons salt, butter and cream. Turn stove top heat to medium, bringing ingredients to a boil.
  5. Reduce heat to a simmer and continue stirring for 5 minuets. Remove from stove top. Stir in vanilla and allow to cool. Pour over popcorn.
  6. Mix popcorn and caramel together. I found this easiest to do with my hands.
  7. Spread popcorn on sheet pan. Sprinkle with 2 tablespoons salt. Bake on middle rack for half an hour, stirring once at 15 minutes.
  8. Cool and break caramel popcorn apart before serving.
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  • lapadia
  • BlueKaleRoad
  • Darian
  • Rkee

    7 Reviews

    Darian March 2, 2019
    I made this with some leftover dulce de leche, gently re-warmed. It is soooo good. Finished with a drizzle of melted dark chocolate.
    Rkee February 27, 2019
    The caramel is way too hot to mix with your hand, like 2nd degree burn too hot! If you let it cool down it wont mix as it begins to harden fast. Also better to use a thermometer to get the correct set temp. I mix mine with two wooden spoons.
    TS December 12, 2016
    This is excellent! I used a silpat liner and didn't need to use cooking spray. Perhaps this is unique to my oven, but I found that I needed to stir the popcorn every 7 minutes or so and only cooked it for 45 minutes total. I will make this again. Thank you for sharing!
    Stephanie T. October 30, 2013
    pretty sure recipe directions are saying tablespoons of salt and really means teaspoons.
    R F. May 14, 2012
    watch out - there is a typo in this recipe! the description/instructions call for 4 tablespoons of salt (instead of 4teaspoons - which I think would still be a bit much and I love salt). I never added th sprinkling on top, but it's still a bit much.
    lapadia August 10, 2011
    Yes, love caramel corn and can picture the Ferris wheel too! :)
    BlueKaleRoad August 9, 2011
    Decadent is right! Yum!