Popcorn-Spiced Caramel Corn with Sea Salt and Cinnamon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet and crunchy popcorn coated in a buttery caramel glaze with hints of cinnamon and sea salt, perfect for a popular snack time treat. This American-inspired recipe, ready in about 20 minutes, turns popcorn kernels, unsalted butter, light brown sugar into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 210 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 6 American cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pop 1/2 cup popcorn kernels using your preferred method to yield about 12 cups popped popcorn. Transfer to a large rimmed baking sheet lined with parchment paper.
  2. Step 2: In a medium saucepan, melt 6 tbsp unsalted butter over medium heat. Stir in 3/4 cup packed light brown sugar, 1/4 cup light corn syrup, and 1/2 tsp kosher salt. Bring to a boil while stirring constantly, then let boil without stirring for 4 minutes until the mixture thickens and turns a deep amber.
  3. Step 3: Remove the saucepan from heat and immediately stir in 1/4 tsp baking soda and 1 tsp ground cinnamon until foamy and combined.
  4. Step 4: Quickly pour the caramel over the popcorn and toss gently with a heat-safe spatula or wooden spoon until all popcorn is evenly coated. Spread the popcorn out evenly on the baking sheet and sprinkle 1/2 tsp sea salt flakes on top.
  5. Step 5: Let cool completely at room temperature for 1 hour until the caramel hardens and popcorn is crunchy. Break into clusters and serve.

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