Salted Caramel Corn Perfection
Prep time
Cook time
Total time
I got this recipe from my friend Brenda on A Farmgirl's Dabbles. It's her mom's recipe. I've halved it and written the directions in my own words, but you can click here for the original recipe.
Recipe type: Dessert
  • ~ 2 qts popcorn (1/2 cup un-popped)
  • ½ cup packed brown sugar
  • ¼ cup butter
  • 2 tablespoons light corn syrup
  • ¼ teaspoon kosher salt + more for sprinkling
  • ½ teaspoon vanilla extract
  • ¼ teaspoon baking soda
  1. Pop ½ cup uncooked popcorn and place in a large brown paper bag. Pop your popcorn however you want, starting with ½ cup kernels, which will yield about 2 quarts.
  2. Place brown sugar, butter, corn syrup and kosher salt in a microwave-safe bowl, preferably with a spout. Cook in microwave on high for 1 minute. Remove, stir to incorporate, then microwave for 1 more minute on high. Caramel should be boiling.
  3. Add baking soda and vanilla to caramel. Mix well then pour over the popcorn in the back, stirring to evenly spread caramel throughout the popcorn. (It does not need to be mixed perfectly.)
  4. Roll down the top of the brown paper bag and place in the microwave. Cook on high for 1 minute. Remove from microwave, keeping bag closed, and shake a LOT in every direction. Return bag to the microwave and cook on high for 1 minute. (Note: Since the bag is so big, it will not rotate while cooking. When I cook it for the first minute, I make sure the fold in the bag faces the back of the microwave. Then, for the second minute of cooking, I make sure the fold faces the opposite directly, to help distribute the cooking evenly.) Remove from microwave. Shake the bag a whole lot more.
  5. Pour popcorn out onto a rimmed cookie sheet. I like to line the tray with a large piece of parchment paper to help with clean up. This size batch will fill one tray completely. Sprinkle the popcorn evenly with a bit more kosher salt, then break up the popcorn with your hands to mix it up.
  6. Eat!
Recipe by This Week for Dinner at