I had so much great feedback on my last popcorn recipe, I decided to double down and share another of my favorites. This recipe for salted caramel popcorn relies on the Cestari Kitchen Microwave Popcorn Popper to make both the popcorn and the caramel sauce. It’s also helpful to have a silicone baking mat, but if you don’t, you can use a sheet of parchment paper laid out on the counter.
Please note – the popcorn gets hot while popping, and the caramel sauce gets REALLY hot. This is not a recipe for little children, and everyone should use potholders to handle the popper.
- 1/4 cup popcorn kernels
- 1/2 cup brown sugar
- 1/4 cup butter
- 2 tablespoons light corn syrup
- 1 teaspoon coarse salt, or more to taste, divided
- 1/2 teaspoon vanilla extract
- Place the popcorn into the popper with no oil or salt.
- Secure the lid, and microwave on high until popping slows. This will take about 2-2 1/2 minutes, depending on your microwave.
- Carefully remove the hot popper from the microwave, and pour the popped corn into a medium bowl. Remove any unpopped kernels and discard.
- Place the brown sugar, butter, corn syrup, 1/2 teaspoon of salt, and vanilla into the popper, securing the lid. (Do not rinse the popper before doing this, as water droplets can interfere with the caramel.)
- Microwave on high for 2 minutes, stir, then return to the microwave and cook for 1 more minute.
- Remove the sauce and carefully pour over the popcorn in the bowl, stirring to coat. Work quickly, as you don’t want the caramel to set before it coats the popcorn.
- Return the coated popcorn to the popper, and secure the lid.
- Microwave on high for 45 seconds.
- Remove from the microwave, and spread the caramel corn on a silicone baking sheet.
- Sprinkle the remaining 1/2 teaspoon (or too your taste) of salt onto the popcorn.
- Allow to set until hardened, then break and store in an airtight container. If you have a second clean popper, this will work well for storage!