Salted Caramel Kettle Corn
A five-minute kettle corn recipe with no candy thermometer — sweet-salty crunch from a toss of salted caramel pudding mix.
Salted Caramel Kettle Corn
A five-minute kettle corn recipe with no candy thermometer — sweet-salty crunch from a toss of salted caramel pudding mix.
This salted caramel kettle corn skips the candy thermometer — popped corn tossed with salted caramel pudding mix gives you sweet-salty crunch in about five minutes.
SERVINGS
4ACTIVE TIME
2 minFULL TIME
5 minINGREDIENTS
- 6 cups Popped popcorn, plain
- 2 Tbsp Butter or coconut oil, melted
- 3 Tbsp Fancy Monkey Salted Caramel Pudding Mix
- ¼ tsp Fine sea salt
INSTRUCTIONS
- Pop and prep
Pour popcorn into a large bowl. Drizzle the melted butter or coconut oil evenly over the top. - Season
Sprinkle the Fancy Monkey Salted Caramel Pudding Mix and salt evenly over the popcorn. - Toss and serve
Toss well while the fat is still warm — this is what helps the mix stick to every kernel. Serve immediately.
TIPS
Don’t let it sit before tossing — the warm fat is what makes the powder cling. Swap butter for refined coconut oil to make this dairy-free and vegan. Store any leftovers in an airtight container for up to 2 days, though it rarely makes it that long. Toss in roasted peanuts or a handful of dark chocolate chips to turn it into a proper snack board moment.
FAQ
Toss freshly popped corn with salted caramel pudding mix while it’s still warm — the mix melts into a sweet-salty coating in about five minutes, no candy thermometer.
Kettle corn is crunchy with a light, crackly sweet shell — this version stays crisp as the coating cools.
Skip the sugar syrup entirely — tossing warm popcorn with pudding mix gives you the sweet-salty coating with no thermometer or hot sugar.
Let it cool fully in a single layer, then store airtight; humidity is what makes popcorn go soft.
Up to 3 days in an airtight container or bag.
