Sea Salt Caramel Popcorn

Salted Caramel Popcorn // Feast + West

Every holiday season, I have a weird hope that someone will gift me a giant tin of popcorn. You know the kind. The one that’s partitioned into three different popcorns: regular butter, fake cheese and crunchy caramel. Hopefully the side of the tin features a snowy scene or Peanuts characters. (Am I alone here?!)

But every year, I am let down. (Well, except for one year at work when a client sent the whole office one tin to share. That puppy was gone in a day, though, and I had to share it with 14 people.) I’ve decided to take matters into my own hands. I’ve already explored a lot of recipes for popping corn on the stove — remember this chipotle lime version and this one with spring herbs? I love making popcorn at home and then jazzing it up with unexpected flavors.

Salted Caramel Popcorn // Feast + West

Today, I’m sharing a recipe for Sea Salt Caramel Popcorn, which is everything you’ve ever dreamed of if you love those popcorn tins as much as I do. This popcorn has the toffee crunch of regular caramel corn, plus a sprinkling of sea salt to balance out the sweetness. This popcorn would make a great snack or party appetizer this fall, but you could also give it as gifts this holiday season. You won’t be wishing for any more of those cheesy tins once you realize how easy caramel corn is to make at home. // susannah

Click below to see the recipe for Salted Caramel Popcorn!

 Salted Caramel Popcorn // Feast + West

Salted Caramel Popcorn // Feast + West

Sea Salt Caramel Popcorn

Yield: 10 cups
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
This Sea Salt Caramel Popcorn has the toffee crunch of regular caramel corn, plus a sprinkling of salt to balance out the sweetness.
5 from 1 vote
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  • ½ cup uncooked popcorn kernels OR 10 cups air-popped popcorn
  • ¼ cup vegetable oil
  • 1 cup light brown sugar
  • ¼ cup light corn syrup
  • ½ cup unsalted butter one stick
  • teaspoon cream of tartar
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt


Make the popcorn

  • In a medium saucepan, bring oil to a simmer over medium-low heat, stirring often.
  • Add popcorn kernels in a single layer and cover saucepan with a lid. When the popcorn begins to pop (after about 2-3 minutes), shake the pot over the heat for about 3 minutes, until popping slows. Remove from heat immediately and let cool.

Prepare baking sheets

  • Preheat the oven to 200°F degrees. Spread the popcorn out onto 2 large baking sheets. Set aside.

Make the caramel

  • In another medium saucepan, melt butter on medium-high heat. Add sugar, corn syrup, cream of tartar and salt. Stirring constantly, bring mixture to a boil for about 5 minutes. Working quickly, remove saucepan from heat and stir in the baking soda. Mixture will become thick and bubbly. Pour the caramel mixture over the popcorn and toss gently until all the kernels are coated.
  • Place baking sheets in the oven and bake for 30 minutes. Remove pans one at a time and stir each one again before heating for another 30 minutes.
  • Remove from oven and sprinkle with sea salt. Let the popcorn cool on the pan. If desired, break apart any large clusters. Store in an airtight container for up to 2 weeks.

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nutrition information

Yield: 10 cups

amount per serving:

Serving: 1cup Calories: 256kcal Carbohydrates: 31g Protein: 1g Fat: 15g Saturated Fat: 6g Polyunsaturated Fat: 8g Cholesterol: 24mg Sodium: 289mg Fiber: 1g Sugar: 24g
did you make this recipe?Please leave a comment on the blog or share a photo on Instagram with the hashtag #feastandwestrecipes!

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  1. Melissa says

    How do you do this? Just yesterday, I was thinking what a great handmade gift it would be to make salted caramel, and package it with some popcorn in a big, pretty popcorn bowl. Maybe add a DVD. And here this is!

    Seriously, where is your hidden webcam in my office? Now I’m going to get to add a pretty print-out of your recipe to my gift!

    • Susannah says

      Oh Melissa! This makes me smile. I am so glad that we are on the same wavelength. I am definitely not spying on you but I hope that one day soon we will figure out our video chat! I’m so sorry I am behind on comments & emails. I’ll be in touch soon! I think your gift idea sounds amazing. Recipients will be very lucky!

  2. Cate @ Chez CateyLou says

    This popcorn looks amazing! So much better than the kind in the tin, although I do enjoy snacking on that 🙂 I love the sweet and salty combo of this!

    • Susannah says

      It is so delicious, Cate! I think it would be great to make my own tin of homemade popcorn — for myself! I’m selfish about popcorn. 😉

  3. Jenna @ A Savory Feast says

    You are a genious! Caramel is my favorite popcorn topping, and I am obsessed with sea salt. This is such a great combination!

  4. Amy | Club Narwhal says

    Oh man, you cannot go wrong with caramel and sea salt! Popcorn is my favorite food in the whole world but I’ve always been afraid to make caramel corn on my own–I’m totally going to give it a try!

    • Susannah says

      You definitely need to try it yourself, Amy! It seems scary with the stovetop part, but it’s actually so easy! I was surprised myself.

  5. The Squishy Monster says

    I swear, this stuff is SO addictive! Love the touch with the sea salt, can’t beat sweet and salty =)

    Thanks for sharing + I’m very happy to meet a fellow NC blogger!! {From Charlotte, now in Southport/Oak Island since 4 months ago}

    • Susannah says

      So glad to meet you too, Angela! I really appreciate your comment. It’s always nice to connect with other bloggers. I bet Southport and Oak Island is a beautiful spot to live in. I’ve never been, but I must go! Glad you like the caramel corn — it really is addictive and amazing all at once. Must make more ASAP!

    • Susannah says

      Hey Lisa! You can use air-popped popcorn for sure. If you keep it in a very airtight container, it would probably last a week!

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