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caramel corn recipe Golden Crunch With Sea Salt Sparkle
- Total Time: 90 minutes
- Yield: Approximately 16 servings 1x
- Diet: General (vegan option available)
Description
This easy caramel corn recipe (Golden Crunch With Sea Salt Sparkle) is a reliable, family-friendly snack perfect for busy weeknights, offering a satisfying indulgence without fuss.
Ingredients
- 8 cups popped popcorn
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 0.5 cup light corn syrup
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking soda
- 0.5 teaspoon fine sea salt
Instructions
- Pop Popcorn: Pop kernels using your preferred method (air popper, stovetop, or microwave). Aim for about 8 cups of fluffy popcorn. Set it aside in a very large heatproof bowl.
- Make Caramel Sauce: In a large, heavy-bottomed saucepan, melt 1 cup (225g) unsalted butter over medium heat. Stir in 2 cups (400g) packed light brown sugar and 0.5 cup (120 mL) light corn syrup. Bring to a rolling boil, stirring constantly for about 3-5 minutes, until the sugar dissolves. Once boiling, stop stirring and let it boil for 5 minutes, until it reaches 250 degrees F (120 degrees C) on a candy thermometer (soft ball stage).
- Add Flavorings: Remove the caramel from heat. Quickly stir in 1 teaspoon (5 mL) vanilla extract, 0.5 teaspoon (2.5 mL) baking soda, and 0.5 teaspoon (2.5 mL) fine sea salt.
- Coat Popcorn: Pour the hot, foamy caramel over the popped popcorn in that very large bowl. Stir gently but thoroughly with a sturdy wooden spoon or heat-resistant spatula until all the popcorn is evenly coated.
- Bake to Crisp: Preheat oven to 250 degrees F (120 degrees C). Divide the coated popcorn between two large baking sheets lined with parchment paper or silicone mats. Spread thinly in an even layer. Bake for 1 hour, stirring every 15 minutes, until the caramel corn is golden and crisp to the touch.
Notes
For richer taste, use organic unsalted butter or premium flaky sea salt for sparkle. Use dairy-free butter for a vegan option or reduce brown sugar for less sweetness. Ensure fresh, high-quality popcorn and real vanilla extract. If caramel is too thick, rewarm gently. If caramel corn is sticky after baking, continue baking at 225 degrees F (107 degrees C) for another 15-30 minutes, stirring every 10 minutes. Adjust salt to taste after cooling.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 0.5 cup (approx 45g)
- Calories: 225 calories
- Sugar: 34 g
- Sodium: 90 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg