Salted Pecan Caramel Popcorn is the ultimate sweet-and-salty snack — crunchy popcorn coated in buttery caramel and studded with toasted pecans. It’s perfect for movie nights, holiday parties, or gifting in jars during the festive season.
Ingredients
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10 cups plain popped popcorn (about ½ cup kernels)
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1 cup pecan halves, toasted
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1 cup unsalted butter (2 sticks)
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1 cup packed brown sugar
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¼ cup light corn syrup
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1 teaspoon vanilla extract
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½ teaspoon baking soda
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1 teaspoon sea salt (plus more for sprinkling)
Cooking Time
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Prep time: 15 minutes
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Cook time: 1 hour
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Total time: 1 hour 15 minutes
Serving
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Serves 8
Instructions
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Preheat Oven:
Set oven to 250°F (120°C). Line two large baking sheets with parchment paper. -
Combine Popcorn and Pecans:
Spread popped popcorn and toasted pecans evenly over the baking sheets. -
Make the Caramel Sauce:
In a medium saucepan over medium heat, melt butter. Stir in brown sugar and corn syrup. Bring to a gentle boil, stirring constantly. Once boiling, stop stirring and let cook for 4–5 minutes until thick and bubbly. -
Finish the Caramel:
Remove from heat and stir in vanilla, baking soda, and sea salt. The mixture will foam up slightly — that’s normal. -
Coat the Popcorn:
Pour the caramel over the popcorn and pecans. Toss quickly to coat evenly (a silicone spatula works best). -
Bake:
Bake for 45–60 minutes, stirring every 15 minutes to keep the coating even. -
Cool and Serve:
Once done, remove from the oven and sprinkle lightly with extra sea salt. Let cool completely before breaking into clusters.
Tips
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Use freshly popped popcorn — avoid the microwave buttered kind for best results.
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Add a drizzle of melted dark chocolate after baking for a gourmet twist.
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Store in an airtight container for up to 2 weeks.
Nutrition (per serving)
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Calories: 310
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Protein: 3g
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Fat: 18g
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Carbohydrates: 37g
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Sugar: 25g
This Salted Pecan Caramel Popcorn is crunchy, buttery, and irresistibly sweet with a touch of salt — a simple treat that feels extra special every time you make it.
