Ingredients

The following ingredients have 16 Servings
  • 1/2 cup unpopped popcorn kernels (about 16 cups popped corn)
  • 1 cup salted butter
  • 1 cup light brown sugar
  • 1/3 cup light corn syrup
  • 2 teaspoons kosher or sea salt, divided

Instruction

  • Preheat oven to 300°F.
  • Line a large baking sheet with parchment paper or a silicone mat. Set aside.
  • Pop popcorn kernels using air popper into a large bowl.
  • In a small saucepan melt butter, brown sugar, corn syrup and 1 teaspoon salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring. Remove from heat and let it cool for 2 minutes. It needs to stop boiling before you pour it on the popcorn.
  • Pour caramel mixture over popcorn and stir to coat evenly.
  • Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp – 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes.
  • Allow popcorn to cool on a parchment lined counter.