Salted Caramel Popcorn


  • 2 tbsp vegetable oil
  • ½ cup popcorn kernels
  • 3 cups sugar
  • 1 cup water
  • 60g butter
  • 2 tbsp Olsson’s Sea Salt flakes


Spray inside of a large saucepan and 2 rubber spatulas with oil, set the spatulas aside. This will allow you to work quickly and easily with the caramel later.
Place vegetable oil in the greased saucepan and heat over a medium to high heat. Add a couple of corn kernels, place the lid on the pot and swirl over the heat until the kernels pop. When they pop, remove from the pot and add the remaining corn kernels, cover and give the pan a swirl. Once the kernels begin to pop swirl the pan around over the heat until the popping stops, remove from the heat, remove the lid and set aside.
In a large saucepan combine the sugar, water, butter and Olsson’s Sea Salt Flakes. Stir over a low heat until the sugar has dissolved. Do not allow the mixture to boil at this stage. Brush down the side of the pan with a wet pastry brush to make sure there are no sugar crystals. Once all of the sugar has dissolved, bring to the boil. Continue to boil without disturbing until the caramel is golden brown.
Pour the caramel over the popcorn and toss with the oiled spatulas. Pour onto 2 large lined trays and press with the oiled spatulas, allow to set at room temperature.

Once hard and cold, break into bite-size pieces and store in an airtight container until ready to serve.

Recipe provided by our friends at Olsson's Salt