This chewy caramel popcorn slice is the perfect sweet treat for an afternoon tea! The dark chocolate and rich salted caramel elevate this from the realms of a childhood movie snack to a sophisticated, better-for-you sweet treat.
Ingredients You’ll Need
This recipe is straightforward and comes together quickly into a rich, satisfying treat. All the exact amounts are in the recipe card below.
- Popcorn
- Vegetable oil
- Popping corn
- Vegan butter or margarine
- Brown sugar
- Brown rice or golden syrup
- Salt
- Vanilla extract
- Baking soda
- Dark chocolate
- Sea salt flakes
Instructions
Follow along with this step-by-step guide to make your Chewy Salted Caramel Popcorn. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step one: Pop the corn in oil – shake the pot as kernels pop – and transfer to a large bowl, discarding unpopped kernels.
Step two: Wipe the pot clean, then melt butter and stir in sugar, syrup, vanilla, and salt until just combined.
Step three: Simmer without stirring, remove from heat, whisk in baking soda, then toss popcorn in the caramel and press into the dish.
Step four: Drizzle melted dark chocolate evenly over the top.
Step five: Sprinkle with sea salt flakes, refrigerate until set, and cut into pieces with a hot knife.
Chewy Salted Caramel Popcorn
Ingredients
Popcorn
- ¼ cup vegetable oil approx. 50g
- ½ cup popcorn kernels approx. 96g
Caramel
- ½ cup vegan butter or margarine; approx. 113g
- 1 cup brown sugar packed; approx. 213g
- ½ cup brown rice syrup or golden syrup; approx. 156g
- ½ teaspoon salt approx. 3g
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda approx. 2g
Toppings
- 5.3 oz dark chocolate melted; approx. 150g
- 1 pinch sea salt flakes or to taste; approx. ⅛ tsp
Instructions
- Lightly grease a large baking dish (approx. 14 x 10 inches).
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add 2–3 popcorn kernels and cover. When they pop, remove them, then add the rest of the kernels in an even layer. Cover and cook, shaking the pot occasionally, until popping slows to about 1 pop every 2–3 seconds. Remove from heat and transfer popcorn to a very large bowl, discarding any unpopped kernels.
- Wipe out the pot, then melt the vegan butter over low heat. Stir in brown sugar, syrup, salt, and vanilla. Once it begins to bubble, reduce the heat to the lowest setting and let it simmer without stirring for 3 minutes—watch closely, as it can burn easily.
- Remove from heat and immediately whisk in the baking soda (it will foam slightly). Quickly pour the caramel over the popcorn and stir until evenly coated.
- Press the coated popcorn into the greased baking dish, using a spatula to flatten it gently and evenly.
- Drizzle the melted dark chocolate evenly over the popcorn. Sprinkle with sea salt flakes.
- Refrigerate for about 30 minutes or until the chocolate is set. Use a hot knife to cut into slices or bars.
Janet k. says
Can’t wait to try this, looks fab
Sarah says
Delectable!!
Hong Nguyen says
Really enjoyed, thumbs up.
Tine says
this is sooo sweet and chewy 😍 Keep the chocolate drizzle and sea salt on top. it totally balances out the sweetness.