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Salted Caramel Popcorn

Makes 15 cups

Everyone loves popcorn, especially the salted caramel kind. Well now you don’t have to buy it in a box because you can make it in less than an hour and it can last in airtight container for two weeks. Kids will love this! Throw in some peanuts and M&Ms and you have a great mix.


15 cups air-popped popcorn

3/4 cup butter

1 ½ cup dark brown sugar

½ cup honey

1 tsp of salt

1 tbsp vanilla

½ teaspoon baking soda


  1. Preheat oven to 250°F degrees and line 2 large baking sheets with parchment paper

  2. Place popcorn in a large bowl

  3. In a saucepan on medium heat bring butter, sugar, honey, and salt to a boil

  4. Let simmer for 5 minutes, whisking occasionally

  5. Remove from heat and immediately add vanilla and baking soda and whisk until everything is incorporated (be careful, the mixture will steam)

  6. The liquid will become airy and double in size

  7. Pour caramel over popcorn and using two wooden spoons toss until fully coated

  8. Spread popcorn evenly into prepared baking sheets

  9. Bake for ½ hour, stirring the mixture every 10 minutes to prevent burning

  10. Once golden brown, place baking sheets on wire racks and let popcorn fully cool

  11. When cooled break up any popcorn that is stuck together (or, if preferred, break into clusters)

Store in an airtight container at room temperature for up to 2 weeks


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