Use kosher sea salt. Not all salt is made equally! Some are saltier than others and may have additives, like anti-clumping and anti-caking agents. I highly recommend using a coarse kosher sea salt, like Celtic Sea Salt.




Reserve some plain popcorn.To balance out the sweet & salty flavors, reserve two cups of plain popcorn and mix it in with the finished batch!




Use a candy thermometer.To ensure the caramel sets up to the right consistency, use a candy thermometer to bring it to the exact temperature of 250 degrees F.




Bake the popcorn at a low temperature. Baking the popcorn at a low temperature and stirring often ensures that the caramel bakes slowly and evenly without burning.




Break up the baked popcorn. Allow the popcorn to cool just a few minutes after it comes out of the oven, then use your hands to break it up (unless you'd like giant clumps of caramel popcorn!).