A bowl of caramel sauce next to a pan of caramel popcorn

Caramel Popcorn

Whether it’s by the bowl in front of the TV, or from coloured mason jars at a party’s end, our caramel popcorn is the best treat for the moment, whatever it may be.
The popcorn’s savoury nature subtly offsets the glossy sweetness of the enveloping caramel to create a moreish coupling that’s impossible to refuse.
Our recipe is wonderfully easy to make and with little to no mess, too. It’s absolute perfection.

Organic Times
Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 4-6 people



Caramel Sauce



  1. Heat ghee in a large pot over high heat
  2. Add 3 kernels to the pan to test and cover. Once kernels pop, add remaining kernels.
  3. Shake pan occasionally; keep over high heat until popping slows
  4. Empty popcorn into a large brown paper bag; add 2 teaspoons of Himalayan salt; shake bag
  5. Measure 12 cups (approx.) of popcorn; spread into two 22 x 33 cm baking dishes
  6. Set aside.

Caramel Sauce

  1. Place the rapadura, butter and cream into a medium-sized saucepan
  2. Stir over a medium heat
  3. Bring mixture to the boil then boil for 1 minute, whilst stirring
  4. Pour mixture into mixing bowl and add vanilla extract
  5. Whip with beaters for 3 minutes until the sauce thickens
  6. Serve immediately or pour into a glass jar and store in refrigerator.
  7. Reheat before serving, preferably.


  1. Stir in ½ teaspoon of sea salt into heated CARAMEL SAUCE (see above)
  2. Drizzle Caramel Sauce over POPCORN (see above)
  3. Bake at 120 C for 10 minutes, then stir the popcorn.
  4. Bake for an additional 10 minutes
  5. Serve freshly baked.
A packet of Organic Times popping corn next to a bowl of caramel sauce and a pan of caramel popcorn

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