Salted Caramel Popcorn | Quick and Easy

Satisfy your biggest cravings with a bowl of delicious homemade Salted Caramel Popcorn (you won’t even need to turn the oven on!)

Salted caramel popcorn on a baking paper lined tray

I love food full of creamy, sweet caramel, especially when it’s combined with salt, like in my Salted Caramel Chocolate Ripple Tarts, Dark Chocolate & Salted Caramel Cheesecake Balls, and Healthy Salted Caramel Protein Balls.

The combination of sweet and salty in the caramel makes this popcorn taste gourmet, even if you’re using the kind made from a bag!

This easy caramel popcorn recipe is so fast, too! It only takes about 10 minutes to make, and although you’ll be tempted to munch on it right away, have patience! It’s even more delicious when cooled.

Salted caramel popcorn on a tray lined with baking paper

This sweet and salty caramel popcorn recipe makes the perfect snack when sitting in front of the TV or when entertaining, and it’s great for making a big batch of to give as gifts for the holidays. (What could be easier?)

A glass jar full of salted caramel popcorn on a striped tablecloth with a packet of popping corn in the background

Why You’re Going To Love This Recipe

  1. No Oven – While many caramel popcorn recipes use the oven, there’s no baking needed with this one!
  2. Easy – All you need is some popped popcorn and a few fridge and pantry staples. That’s it! Even better, this salted caramel popcorn without corn syrup has no added sugar.
  3. Only Takes 10 Minutes To Make – Making and mixing the popcorn takes so little time. The longest part is waiting to eat it while it cools!
  4. Thermomix Option – This salted caramel popcorn can be made in the Thermomix too!
Caramel popcorn with salt on a tray covered with baking paper

What You Need

  • popcorn – cooked. Make the popcorn according to the directions. Find out how to pop your own popcorn kernels on the stovetop here.
  • brown sugar – you can use either light brown sugar or dark brown sugar.
  • butter – I recommend using unsalted butter. If you choose to use salted butter, you may like to omit the extra pinch of salt in the ingredients list.
  • honey or rice malt syrup – if you don’t have either, you can use maple syrup, agave syrup or light corn syrup.
  • salt – omit if using salted butter.
  • chopped nuts – totally optional, but they add a little extra layer of flavour and texture.
All the ingredients for salted caramel popcorn in individual bowls on a white marble bench

How To Make Salted Caramel Popcorn without Turning on the Oven

Note: Scroll to the recipe card at the bottom for the full detailed method!

Step 1 – Make The Popcorn and The Caramel

Cook the popcorn according to the packet instructions (or my simple stove-top recipe that you can find here) and then place into a large bowl.

Melt the caramel ingredients in a saucepan over medium heat until the sugar has dissolved. Then let it simmer for a few minutes, stirring occasionally.

A collage of 4 images showing the steps to make caramel on the stove

Step 2 – Combine The Ingredients

Pour the caramel sauce over the popcorn and use a spoon to cover the popcorn completely. If you’re using chopped nuts, add them in before stirring.

A collage of 4 images showing caramel being poured over the popcorn and combining popcorn and caramel sauce

Step 4 – Let It Cool

Spoon the mixture into an even layer onto a baking sheet, then set it to the side to cool. Once the salted caramel popcorn is completely cooled, break the popcorn into pieces and enjoy!

Caramel popcorn cooling on a paper-lined tray

Recipe Tips & FAQ

How do I store my salted caramel popcorn?

After letting the popcorn cool, you can store it in an airtight container for about 5 days.

Salted caramel popcorn on a tray covered with parchment paper

What kind of nuts should I add to my salted caramel popcorn?

I like chopped pecans or peanuts, but you can add any nut you like! Cashews or pistachios would also be delicious.

Can I add other things to my popcorn?

Absolutely! Small chocolate or peanut butter candies are delicious, although you may want to add them after the caramel has cooled so they don’t melt!

Can I make salted caramel popcorn in my Thermomix?

Absolutely! I’ve included methods for making this recipe using either stove-top or a Thermomix in the recipe card below.

Caramel popcorn with salt on a tray covered with parchment paper

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Salted caramel popcorn featured image

Salted Caramel Popcorn

The easiest and most deliciously simple salted caramel popcorn recipe. Satisfy your biggest cravings with a bowl of delicious homemade Salted Caramel Popcorn (you won’t even need to turn the oven on!).
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American, western
Keyword: salted caramel popcorn
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 8 serves
Calories: 275kcal

Ingredients

  • 4 cups popcorn cooked
  • 3/4 cup brown sugar
  • 125 g butter
  • 2 tbs honey or rice malt syrup
  • pinch of salt
  • 1/2 cup chopped nuts pecans, peanuts – optional

Instructions

Conventional Method

  • Cook popcorn according to the packet instructions and place into a large bowl.
  • Melt the brown sugar, butter, honey and salt in a saucepan over a low heat until the sugar has dissolved.
  • Simmer, uncovered, for 4-5 minutes, stirring occasionally.
  • Pour the caramel sauce over the popcorn and use a spoon to stir it through until all of the popcorn is completely covered (if using chopped nuts, add them in before stirring).
  • Spoon the mixture into one even layer onto a baking paper lined tray.
  • Set aside to cool completely.
  • Once completely cooled, break the popcorn into pieces and store in an airtight container.

Thermomix Method

  • Cook popcorn according to the packet instructions and place into a large bowl.
  • Place the brown sugar, butter, honey and salt into the TM bowl. Mix for 4 minutes, 70 degrees, Speed 2. Scrape down the sides of the bowl.
  • Mix for 8 minutes, Varoma, Speed 2.
  • Pour the caramel sauce over the popcorn and use a spoon to stir it through until all of the popcorn is completely covered (if using chopped nuts, add them in before stirring).
  • Spoon the mixture into one even layer onto a baking paper lined tray. Set aside to cool completely.
  • Once completely cooled, break the popcorn into pieces and store in an airtight container.
  • * Note: you can mix the popcorn with the caramel sauce in the Thermomix on Reverse Speed 1, however I find it easier to stir it in a separate bowl – and the pieces stay together better too!

Notes

Popcorn – cook your popcorn kernels according to the packet instructions or my simple stovetop method that you can find here. 
Storage – Keep in an airtight container up to 5 days.
Nuts – Can use any chopped or small nuts, such as pecans, peanuts, cashews, or pistachios.
Other options – Small chocolate candies can be a good addition, but add them after the caramel cools so they don’t melt.

Nutrition

Calories: 275kcal | Carbohydrates: 30g | Protein: 2g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 118mg | Potassium: 78mg | Fiber: 1g | Sugar: 25g | Vitamin A: 401IU | Calcium: 28mg | Iron: 1mg
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52 Comments
  1. THE HUNGRY MUM says:

    I love popcorn so much I named my dog after it so I need t try this scrummy recipe 😉

    1. Bake Play Smile says:

      Hahahaha that’s fantastic!!!

  2. Jody says:

    Yummo!! Do you think this popcorn would be OK on top of cupcakes?
    Thanks, Jody

    1. Bake Play Smile says:

      Hi Jody – I think if you were making and serving it straight away it would be perfect! If you wanted a really crispy popcorn on the top that would last for a couple of days, you would probably need to use one of the caramel popcorn recipes that are baked in the oven. 🙂

  3. Barbara says:

    Have made 2 batches in 2 days…absolutely delicious and addictive!!!
    I think I will make it in the TM5 next time…have used the TM 31, and the caramel stays really soft…doesn’t go hard. Still really delicious though!
    I also sprinkled a little extra salt over it while it was setting, I must have used too small a pinch initially 🙂

    1. Bake Play Smile says:

      Fantastic! I’m so glad you enjoyed it! xx

  4. Sarah says:

    I have tried to make the thermomix version a couple of times but no matter how long I leave it cooking the caramel doesn’t brown up at all even after 25 minutes and the sugar doesnt dissolve properly… I’m not sure what I’m doing wrong! Once I transfer it to the stove it browns up in no time at all and it turns out beyond delicious! Thanks

    1. Bake Play Smile says:

      Hmm that’s very strange!!! I really don’t know why it’s not dissolving properly for you? I’m a bit the same as you when I make caramel slice – I prefer to do the caramel filling on the stovetop as I find the Thermomix can be a little bit hit and miss thickening it up enough.

  5. Lulu says:

    This is just absolutely delicious, thank you for sharing this. The other half, an avowed salted-caramel unbeliever was totally won over by this. And thanks so much for providing TM instructions too! Although it’s almost dangerously easy …

    1. Lucy Mathieson says:

      Oh thank you so much Lulu!!! I really appreciate that!!

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