For best results, use fresh popcorn kernels. Stale kernels may not pop properly. Be very careful when working with hot caramel, as it can cause severe burns. If you don't have a candy thermometer, you can test the caramel by dropping a small amount into a bowl of ice water. It's ready when it forms a firm, chewy ball. Feel free to customize this recipe with other toppings like chocolate chips, nuts, or dried fruit.
Lovely Lisa's Sweet and Salty Caramel Popcorn
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME50 mins
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SERVING32 People
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VIEWS12
This Sweet and Salty Caramel Popcorn is an irresistible treat that perfectly balances the comforting sweetness of caramel with a playful hint of salt. The addition of strawberry licorice and pretzels creates a symphony of textures and flavors, making it an addictively delicious snack for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol31 mg
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Fiber1 g
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Protein2 g
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Saturated Fat8 g
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Sodium249 mg
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Sugar22 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare your workspace: Line 2 large baking sheets with parchment paper. In separate small bowls, measure out the baking soda and vanilla extract. Set aside. (Prep time: 5 minutes)
02
StepPop the popcorn: Heat vegetable oil in a large, heavy-bottomed saucepan over medium heat. Add popcorn kernels, cover, and cook, shaking the pan frequently, until popping slows to almost none. This should take about 5 minutes. Transfer the popped popcorn to a very large roasting pan, being careful to leave any unpopped kernels behind in the saucepan. Distribute the chopped strawberry licorice and broken pretzels evenly over the popcorn.
03
StepMake the caramel: In a heavy-bottomed pot, combine the brown sugar, butter, corn syrup, and cream of tartar. Bring the mixture to a boil over medium heat, stirring constantly to prevent burning. Insert a candy thermometer into the pot, ensuring it doesn't touch the bottom. Continue boiling, stirring constantly, until the mixture reaches 265 degrees F (129 degrees C). This will take approximately 10 minutes.
04
StepCombine and cool: Remove the caramel from the heat. Quickly stir in the vanilla extract and baking soda. The mixture will foam and rise, so be cautious. Immediately pour the hot caramel evenly over the popcorn mixture in the roasting pan, stirring gently to coat everything thoroughly. Spread the coated popcorn mixture loosely onto the prepared baking sheets. Sprinkle generously with sea salt to taste. Allow the popcorn to cool completely. (Cooling time: approximately 20 minutes)
05
StepBreak and store: Once the caramel corn is fully cooled and hardened, break it into bite-sized chunks. Store in airtight bags or containers to maintain its crispness.
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Dejah Schaefer
Jun 25, 2025The instructions were clear and easy to follow. My caramel turned out perfectly!
Kira Konopelski
Jun 19, 2025I substituted butterscotch chips for the licorice and it was still delicious!
Makenna Waters
Jun 17, 2025I would suggest to reduce the amount of brown sugar a bit, it was very sweet!
Tania Mayert
Jun 17, 2025This recipe is fantastic! The caramel is so smooth and the combination of sweet and salty is addictive.
Beth Nader
Jun 14, 2025The secret ingredient is definitely the sea salt on top, it really balances the sweetness.
Brad Dibbert
Jun 13, 2025Warning: this popcorn is highly addictive! I couldn't stop eating it.
Santina Legros
Jun 9, 2025I made this for a party and it was a huge hit! Everyone loved the unique flavor combination of licorice and pretzels.