Caramel Popcorn

This simple recipe turns everyday popcorn into a caramel-coated masterpiece with just a few ingredients, all made right in your Ninja Foodi. Each bite delivers that irresistible mix of sweet, salty, and crisp perfection.

What You Need to Make Caramel Popcorn

• Ghee
• Popcorn kernels
• Extra-fine salt or popcorn salt
• Unsalted butter
• Brown sugar
• Dark Karo syrup
• Vanilla extract or vanilla powder
• Flaky salt
• Pecans, peanuts, or walnuts (optional)

How to Make Caramel Popcorn in the Ninja Foodi

Step 1: Make the Popcorn
Start by setting your Ninja Foodi Pot to the Sear/Sauté function. Add the ghee, popcorn kernels, and salt. Cover loosely with the lid or a splatter guard and let the magic happen. In about 5 minutes, you’ll hear the popcorn begin to pop — that’s your cue to stay nearby! When the popping slows to a few seconds between each pop, turn off the heat. Transfer the popcorn to a large bowl and let it cool slightly. Pick out any unpopped kernels, and give your pot a quick rinse and dry before moving on to the caramel.

Step 2: Make the Caramel
Turn the Ninja Foodi back to Sear/Sauté and melt together butter, brown sugar, and dark Karo syrup. Stir gently every few minutes as it bubbles and deepens in color. Once it reaches about 225°F or forms a soft ball when dropped in cold water, turn off the heat. Stir in vanilla and a pinch of flaky salt, this gives your caramel that signature flavor balance of sweet and savory.

Step 3: Combine and Bake
Add your freshly popped popcorn to the caramel mixture and stir until everything is evenly coated. Use a wooden spoon or rubber spatula (metal tools can stick or scratch). Switch the Foodi to the Bake setting and set the temperature to 250°F. Bake, stirring every 15 minutes. Around the fourth stir, the popcorn will start to separate and turn crisp. By the fifth, it’ll be golden, glossy, and irresistibly crunchy.

Optional Southern Flare:
If you want to take things up a notch, toss in a cup or so of pecans, peanuts, or walnuts before baking. The nuts toast in the caramel, adding a buttery, nutty crunch that’s pure Southern perfection.

Pro Tip

Want to make it extra special? Once cooled, drizzle your caramel popcorn with melted dark or white chocolate for a beautiful (and delicious) finish.

Commonly Asked Questions

Can I make this without a Ninja Foodi?

Yes! Just use a large pot to pop the popcorn and a baking sheet for the oven step. Bake at 250°F, stirring every 15 minutes.

What’s the best way to keep caramel popcorn crunchy?

Let it cool completely before storing. Then keep it in an airtight container or zip-top bag for up to a week.

Can I use air-popped popcorn?

Absolutely — just make sure it’s plain and unsalted before mixing with the caramel.

How do I know when the caramel is ready?

It should be bubbling and golden brown, reaching around 225°F. You can also drop a bit into cold water — if it forms a soft, flexible ball, it’s perfect.

Can I add other mix-ins?

Definitely! Try pretzels, toasted coconut, or even candy pieces once it cools for your own gourmet twist.

Can I double the recipe?

Yes, just make sure your pot isn’t too full. The caramel needs room to coat the popcorn evenly.

Caramel Popcorn in the Ninja Foodi

Sweet, buttery, and perfectly crisp, this Ninja Foodi Caramel Popcorn recipe makes rich, golden caramel corn with easy cleanup and irresistible flavor.

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Ingredients

  

For the Popcorn:

• 2 Tbsp ghee
• 1 cup popcorn kernels
• 1 Tbsp extra-fine salt or popcorn salt

For the Caramel:

• 2 sticks 1 cup unsalted butter
• 2 cups brown sugar
• ½ cup dark Karo syrup
• 1 Tbsp vanilla extract or vanilla powder
• Sprinkle of flaky salt

Optional Southern Flare:

• 1 to 1½ cups pecans peanuts, or walnuts (for caramel-nut popcorn)

Method

 

Make the Popcorn:

1. Turn your Ninja Foodi Pot to the Sear/Sauté setting.
2. Add ghee, popcorn kernels, and salt.
3. Cover loosely with the lid or a splatter guard.
4. Pop for about 5 minutes, until the popping slows to a few seconds between pops.
5. Pour the popcorn into a large bowl and let cool slightly.
6. Remove any unpopped kernels.
7. Rinse and dry your Foodi pot before making the caramel.

Make the Caramel & Combine:

1. Turn the Foodi back to Sear/Sauté and add butter, brown sugar, and dark Karo syrup.
2. Stir gently every few minutes as the mixture melts and bubbles into a golden caramel.
3. Cook until it reaches 225°F or forms a soft ball in cold water.
4. Carefully stir in vanilla and a sprinkle of flaky salt. Turn off the heat.
5. Add the prepared popcorn (and nuts, if using) to the caramel, stirring gently with a wooden spoon or rubber spatula until coated.
6. Switch the Foodi to Bake at 250°F.
7. Bake, stirring every 15 minutes.
8. Around the fourth stir, the popcorn will start to separate and crisp up. By the fifth stir, it will be golden, crunchy, and evenly coated.

Notes

For a true Southern twist, add 1 to 1½ cups pecans before baking. You can also try peanuts or walnuts for a caramel-nut blend that’s buttery, nutty, and downright irresistible.

Tips & Notes

The Ninja Foodi’s nonstick pot makes cleanup incredibly easy.

Store cooled caramel popcorn in airtight containers or bags for up to a week.

For a gourmet touch, drizzle cooled popcorn with melted white or dark chocolate before serving.