Description
Crisp, crunchy, and addictive salted caramel popcorn clusters that are easy to make from scratch. This game day snack requires no candy-making skills and can be made ahead of time for a perfect salty-sweet treat.
Ingredients
Scale
- 10–12 cups popped popcorn (about 80g unpopped kernels)
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1–2 teaspoons flaky sea salt
- Optional: 1/2 cup chocolate chips
- Optional: 1/2 cup roasted and salted peanuts
- Optional: 1/2 cup pretzel pieces
Instructions
- Pop the popcorn using an air popper or stovetop method, ensuring it is plain and unsalted. Measure out 10-12 cups and place in a large mixing bowl. Remove any unpopped kernels.
- Line a large baking sheet (18×13 inch) with parchment paper.
- In a large heavy-bottomed saucepan, combine the butter, brown sugar, and heavy cream. Place over medium heat and stir gently until the butter melts and sugar dissolves.
- Once the mixture comes to a boil, stop stirring. Let it bubble until it reaches 240°F (soft-ball stage). If using the cold water test, drop a small amount into ice water; it should form a soft, flexible ball.
- Remove the pot from heat immediately. Stir in the vanilla extract and baking soda. The mixture will foam up vigorously.
- Pour the hot caramel mixture over the popcorn in the mixing bowl. Add optional ingredients like chocolate chips or peanuts now. Fold gently but firmly until every kernel is coated.
- Pour the coated popcorn onto the prepared baking sheet. Spread into a single layer without pressing down flat.
- Sprinkle flaky sea salt generously over the warm clusters.
- Let cool at room temperature for 15-20 minutes until hardened.
- Break the cooled clusters into bite-sized pieces and serve or store in an airtight container.
Notes
Do not stir the caramel once it begins boiling to prevent crystallization. Use flaky sea salt for the best texture and flavor contrast. Store in an airtight container at room temperature for up to two weeks. If clusters become soft due to humidity, re-crisp in a 200°F oven for 5 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 10 clusters
- Calories: 180
- Sugar: 24
- Sodium: 80
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 32
- Fiber: 1
- Protein: 2
Keywords: salted caramel popcorn, game day snack, easy dessert, candy making, salty sweet snack, make ahead snack, popcorn clusters