Sea Salt Caramel Popcorn – a delicious recipe with butter, pecan halves, almonds, sugar, butter, light corn syrup. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Line a large (17-by-12-inch), rimmed baking pan with foil and spray lightly with cooking spray; set aside. Spray a large bowl (not plastic) with cooking spray and place popcorn and nuts in it.
2
In a medium saucepan, combine sugar, butter and corn syrup. Bring to a boil over medium heat, stirring constantly. Clip on a candy thermometer and boil, stirring occasionally, until temperature reaches 290 F (about 15 minutes). Remove candy thermometer and stir in vanilla.
3
Pour mixture over popcorn and stir to coat well.
4
Spread popcorn mixture in an even layer into prepared baking pan. Sprinkle with sea salt. Let cool completely before breaking into pieces to serve. Store in an airtight container.
1463
kcal
Calories
121
g
Fat
99
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 quarts popped popcorn (freshly popped without butter), 1 1/2 cups pecan halves, 1/2 cup almonds, 1 1/3 cups sugar, and more.
Yes, Sea Salt Caramel Popcorn falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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