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Salted caramel popcorn

Kristy Komadina
Kristy Komadina

If you can resist eating the whole lot yourself, caramel popcorn can be divided into ziplock baggies for a convenient lunch box treat.

Salted caramel popcorn
Photo: Kristy Komadina


  • 1/2 cup popping corn kernels
  • 1/2 cup caster sugar
  • 80g butter
  • 1-2 tsp sea salt flakes


Prepare your popcorn using your desired method (stovetop, microwave or airpopped). Set aside in a large bowl.

Place a small stainless steel pot over a medium heat. Add the butter and sugar into the pot and melt, stirring with a rubber spatula. As you keep melting and stirring, the mixture will look pale and foamy. After a few minutes, the sugar will begin to darken and the mixture will begin to smell caramelised.

Pour the caramel mixture over the popcorn and toss through thoroughly but carefully as the caramel is molten hot.

Spread the popcorn out on a tray and evenly sprinkle the sea salt all over. Continue to turn and toss the popcorn until it cools.

Eat immediately or decant into little ziplock bags. It will keep fresh in an airtight container for 5 days.

Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.


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