Malaysian Cuisine - Nyonya Kuih/Desserts

Low-Sugar Salted Caramel Popcorn

September 03, 2018 | Recipe by Bake with Paws

Popcorn is usually categorised as an unhealthy food.  I believe it is because of the cooking method and sugar that usually goes on it.  I don't think it actually that bad if we prepare it at home and not eat it too often.  I am not particularly fond of eating popcorn but I do like to look at puffy clouds of popcorn.  I prepared this as a cake decoration.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Low-Sugar Salted Caramel Popcorn Recipe


15g butter
15g (1 tabsp) vegetable oil
90g popcorn kernels
1 tsp salt

Caramel Sauce:
80ml water
100g brown sugar
15g butter
1/2 tsp salt


  1. In a big pot, heat up butter and  vegetable oil under medium heat. 
  2. Pour in the popcorn kernels and stir until all the kernels are coated with oil.  Put on the lid and turn to low heat.  Wait for the kernels to pop which may take few minutes.  Gently shake the pot.  
  3. Once the popping end, turn off the heat.  Pour the popcorn into a big mixing bowl.  Add in salt and toss.  Keep aside.
Caramel Sauce:
  1. Line a tray with parchment paper.
  2. Combine sugar, salt and water in a saucepan.  Cook under low medium heat and wait for it to start burble.  Once the mixture become thicken (please wait till the mixture turn to amber color if you use caster sugar), turn off the heat and add in the butter.
  3. Keep on stirring until the bubbles subside.
  4. Pour the caramel sauce all over the popcorn and give a good stir.  Transfer the popcorn to the lined tray and spread out evenly.
  5. Store in the airtight container once cooled down.


  1. Hi,

    Possible to replace vegetable oil with butter? Does the popcorn still stays crisp after placing on top of a cake overnight?

    1. Hi there,

      Thank you for asking. Yes, of course you can use all butter instead.

      Cheers :)


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