Best Ever Salted Caramel Corn

In my family, the end of October has always meant the start of the holidays.

That means many home baked goodies all the way through till New Years! My mother always makes from scratch carrot cake and apple pie to celebrate my dad and my birthdays, then comes Halloween with chai tea and spiced lattes and carameled apples and the best ever salted caramel corn… Before you know it, it’s Thanksgiving and Christmas is not far behind. The home-baked goodness just keeps coming!

Tonight I made turkey chili for dinner out of this amazing new cookbook I got for my birthday and warmed up some fresh baked bread in the oven to go with it. Really, is anything better on a chilly October evening then a hot bowl of chili and some great bread?! I don’t think so!

For our dessert I made this Best Ever Salted Caramel Corn. I swear, you guys, it really is the BEST!

I snacked on it all evening and then bagged it up for my hubby to take to work in the morning because it is far too addicting for me to have it hanging around for more than one day! Give it a shot. It’s so easy to make and I’m sure that you will agree that not only is this the best ever salted caramel corn, but it’s also the best Halloween week snack!

Best Ever Salted Carmel Corn


  • 1/2+1/3 cups popcorn kernels popped
  • 1.5 cups salted cashews (or other nuts)
  • 2 cups brown sugar
  • 1/2 cups light corn syrup
  • 1 t sea salt (more if you like it salty)
  • 1 cup salted butter
  • 1/2 t baking soda
  • 1 t vanilla


Preheat oven to 250 degrees.  Place popcorn and nuts into a large greased roasting pan. Be sure to weed out any unpopped kernels!

Combine brown sugar, corn syrup, butter, and salt in a sauce pan and bring to a boil over medium heat. Continue to boil over medium heat and stir constantly for 5 minutes.

Remove from heat and stir in the vanilla and baking soda.

Pour over popcorn and nuts and stir to coat. Don’t worry about making it perfect, just mix it through the best you can.

Bake for one hour, taking it out to stir every 10-15 minutes. The caramel will continue to coat the kernels that didn’t get it the first go around. Cool on wax paper and store in airtight containers.


The Best Salted Caramel Corn of all time

Follow this link to see one of my other favorite fall time snacks!



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