Caramel Sugar Sprinkled Popcorn




As super-sweet as these may sound, they’re actually  more smoky caramel than cloying.

I was in the mood to make caramel popcorn but wasn’t looking to get my hands dirty. Not that I love working with s’mores and rice krispie treats, but sticky fingers are more frustrating than fun. So, I boiled the caramel for a few minutes longer (stirring continuously, of course) and the sauce re-crystallized into the most beautiful caramel sugar. Shaken and stirred with freshly popped corn and thrown into the oven for a mere 20 minutes, you have a crunchy delectable treat on your hands.


You can skip the oven if you’re as impatient as I am but believe me the oven turns often soggy popcorn into crunchy pockets of happiness. Happiness.




  • 1 tbsp oil
  • ½ cup popcorn kernels
  • ¾ cup unsalted butter
  • 1 cup brown sugar (packed)
  • 1 tsp vanilla
  • ½ tsp salt
  • ¼ tsp baking soda


  1. Heat oil in a large lidded saucepan on medium heat
  2. Add three kernels and wait until they pop before adding all the kernels and the lid
  3. Shake the pan occasionally until the popping slows and remove from heat. Set aside
  4. On medium heat melt the butter before adding the sugar
  5. Bring to a boil before boiling on medium-high heat for 5-6 minutes, stirring continuously
  6. Remove from heat and add the vanilla, salt and baking soda. Mix
  7. The caramel will separate into a butter and sugar layer. Pour this over the popcorn
  8. The popcorn will absorb the butter so mix the sugar to coat all the pieces
  9. Bake popcorn on a tray at 125°C (250°F) for 20 minutes
  10. Serve immediately or store in an airtight container for up to three days

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