Sweet 'n' Salty Popcorn Recipe

4.5 6 11
Sweet 'n' Salty Popcorn Recipe
Sweet 'n' Salty Popcorn Recipe photo by Taste of Home
Publisher Photo

Sweet 'n' Salty Popcorn Recipe

Read Reviews
4.5 6 11
Publisher Photo
"This popcorn recipe is a family favorite on weekend movie nights, thanks to the classic salty and sweet flavor!" Hilary Kerr, Hawks, Michigan
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + cooling

Ingredients

  • 10 cups air-popped popcorn
  • 1 tablespoon butter
  • 5 tablespoons instant vanilla pudding mix
  • 1/3 cup light corn syrup
  • 1 teaspoon vanilla extract
  • Dash salt

Directions

Place popcorn in a large bowl. In a small microwave-safe bowl, melt butter; whisk in the pudding mix, corn syrup, vanilla and salt until smooth.
Microwave, uncovered, for 45 seconds or until bubbly. Pour over popcorn; toss to coat. Spread in two 15x10x1-in. baking pans coated with cooking spray.
Bake at 250° for 25-30 minutes or until crisp, stirring once. Remove popcorn from pans to waxed paper to cool. Break into clusters. Store in airtight containers. Yield: 10 cups.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Sweet 'n' Salty Popcorn in Taste of Home June/July 2008, p56

Nutritional Facts

1 cup: 91 calories, 2g fat (1g saturated fat), 3mg cholesterol, 83mg sodium, 19g carbohydrate (7g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch.

  • 10 cups air-popped popcorn
  • 1 tablespoon butter
  • 5 tablespoons instant vanilla pudding mix
  • 1/3 cup light corn syrup
  • 1 teaspoon vanilla extract
  • Dash salt
  1. Place popcorn in a large bowl. In a small microwave-safe bowl, melt butter; whisk in the pudding mix, corn syrup, vanilla and salt until smooth.
  2. Microwave, uncovered, for 45 seconds or until bubbly. Pour over popcorn; toss to coat. Spread in two 15x10x1-in. baking pans coated with cooking spray.
  3. Bake at 250° for 25-30 minutes or until crisp, stirring once. Remove popcorn from pans to waxed paper to cool. Break into clusters. Store in airtight containers. Yield: 10 cups.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Sweet 'n' Salty Popcorn in Taste of Home June/July 2008, p56

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Reviews forSweet 'n' Salty Popcorn

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s_pants User ID: 174050 112935
Reviewed Aug. 17, 2012

"I used a generous "dash" of coarse sea salt and thought this tasted really good. I almost didn't make it because of the previous review that said that it sticks to your teeth a lot. It does some, but not nearly as much as another popcorn recipe I have made from this site. Will definitely make again!"

MY REVIEW
danid User ID: 5870512 92551
Reviewed Sep. 26, 2011

"This was good but sticks to your teeth alot. I worry about the kids teeth with this snack."

MY REVIEW
embatt User ID: 2414376 177337
Reviewed Feb. 20, 2011

"I found the taste rather bland. My DH, who normally loves recipes like this, was unimpressed."

MY REVIEW
themrsh User ID: 4847810 177276
Reviewed Aug. 28, 2010

"I was not impressed with this. The only thing I changed was to use french vanilla because it's what I had on hand. I can't imagine that made much of a difference. I don't think it has much flavor. On our way to a dessert picnic so I suppose I'll see how it goes with the crowd."

MY REVIEW
slummy41 User ID: 865977 161338
Reviewed Feb. 22, 2010

"I have made this several times now and absolutely love it! I wouldn't change a thing!"

MY REVIEW
Quilter1 User ID: 783785 156874
Reviewed Oct. 22, 2009

"I have made this with both dark and light corn syrup. Dark corn syrup makes a browner, more caramel corn like treat."

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