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2 Popcorn Recipes: Salted and Caramel

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Two types of homemade popcorn: salted and caramel

Two types of homemade popcorn: salted and caramel

Popcorn is one of the six major types of corn; the others are dent corn, flint corn, pod corn, flour corn, and sweet corn. Compared to the other types of corn kernels, the popcorn kernel is smaller in size and roundish.

Popcorn is a variety of corn kernel that puffs up when heated. It is a very popular snack in theatres and at sporting events. It is equally popular with kids and adults.

Popcorn can be made with butter or oil, and in small quantities it can be easily made at home on a stovetop in a pot or pressure cooker. Try it! You will be glad you made it.

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Cook Time

Prep timeCook timeReady inYields

15 min

45 min

1 hour

6-8 servings


To make salted popcorn:

  • 4 tbsp vegetable oil
  • 1/2 cup popcorn kernels
  • 1/4 tsp turmeric powder
  • 1/2 tsp salt
  • 1 tbsp salted butter

To make caramel popcorn:

  • 4 tbsp vegetable oil
  • 1/2 cup popcorn kernels
  • 1 cup granulated sugar
  • 1/4 tsp salt
  • 1 tbsp salted butter
  • 1/8 tsp baking soda


  1. To make salted popcorn, keep a pressure cooker on low heat and put in the oil. Add the butter and let it melt.
  2. Raise the heat to low-medium and add the corn kernels, turmeric powder, and salt. Keep stirring continuously until the corn kernels begin to pop; then close the pressure cooker lid. Remember to remove the weight on the lid before closing it.
  3. Let the kernels continue to pop. When you no longer hear popping, then turn off the heat, open the lid, and transfer the popcorn to a bowl. Salted popcorn is ready to serve.
  4. To make caramel popcorn follow all the steps above (but do not add the turmeric).
  5. Set a nonstick pan on high heat and add the sugar. Stir until the sugar begins to melt, then reduce the heat to medium and keep stirring until all the sugar has melted.
  6. Reduce heat to low-medium and cook the melted sugar until it turns a golden colour. Add the butter and salt. Stir until well mixed. When the mixture starts to bubble, add the baking soda and mix well again.
  7. Remove the pan from the heat and immediately add in the popped corn. Stir until all of the popcorn is coated with the caramel; then transfer it to a flat plate and let it cool completely. The joined popcorn can easily be separated by hand. Caramel popcorn is ready to serve.

Salted and Caramel Popcorn: 2 Recipes

© 2020 Rajan Singh Jolly

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