Salted Caramel Popcorn

📄 Download Printable Recipe

Ingredients

• 1 cup unpopped Omega Mushroom™ kernels (about 40 cups popped popcorn)
• 1 cup salted butter
• 1 cup light brown sugar
• ⅓ cup light corn syrup
• 2 tsp kosher or sea salt, divided

Instructions

1. Preheat oven to 300°F.
2. Line a large baking sheet with parchment paper. (You may need two baking sheets depending on size. A jelly roll pan with high sides works well to prevent spills.)
3. Pop popcorn kernels on the stovetop with oil using your preferred method. Best if popped in two batches.
4. Remove any old maids or half-popped kernels. (There's nothing worse than biting into a caramel-coated old maid!)
5. Place popcorn in a large bowl. (We recommend a 13 qt bowl for easy mixing.)
6. In a saucepan, melt butter, brown sugar, corn syrup, and 1 tsp salt over medium heat. Bring to a boil and let boil for 4 minutes without stirring.
7. Pour the caramel mixture over the popcorn and stir to coat evenly. (Mix in batches if your bowl isn't large enough.)
8. Spread the coated popcorn onto the lined pan(s), sprinkle with remaining salt, and place in the oven.
9. Bake for 30 minutes, stirring every 10 minutes to prevent burning and ensure even coating.
10. Let the popcorn cool completely on a parchment-lined surface. Break apart and store in an airtight container.

Notes

Popcorn is best when enjoyed within a few days of making. If stored correctly, this salted caramel corn still tastes delicious a couple weeks later—if it lasts that long!

*Adapted from the original recipe by Cookies & Cups: https://cookiesandcups.com/salted-caramel-popcorn/
We prefer using Omega Mushroom popcorn so all sides are evenly coated and the popcorn stays intact. We also doubled the amount of popcorn to lightly coat it—letting the freshness of the popcorn shine. If you prefer a richer caramel coating, follow the original recipe as written.