Two Peas and Their Pod

Salted Caramel Easter Popcorn

You may have noticed I am a little obsessed with popcorn. I’ve recently made Biscoff Cookie Popcorn, Reese’s Peanut Butter Cup Popcorn, and Twix Caramel Popcorn. I am having way too much fun with popcorn:) My latest creation is Salted Caramel Easter Popcorn. This popcorn is magical. There is something about it that will not let me stop eating it. I haven’t figure it out yet, so I keep eating. It is part of my research:) I am getting closer though. I think it has something to do with the caramel marshmallow popcorn that has a kick of sea salt, pretzel pieces, and Pretzel M&M’s. All of those ingredients in one popcorn bowl can only lead to addiction.

I love a good sweet and salty treat and this popcorn has the perfect balance of sugar and salt. The popcorn and pretzels get drenched in a salted caramel marshmallow mixture. I added a little red food coloring to turn the popcorn pink for Easter. You can use a different color or just leave the popcorn plain. I also stirred in Easter Pretzel M&M’s. They add a nice pop of spring color and the chocolate salty crunch goes nicely with the popcorn.

This Salted Caramel Easter Popcorn is a great spring and Easter treat. You will want to eat the entire batch all by yourself, but try to resist because this popcorn makes a great gift. Place the popcorn in bags and tie a pretty little ribbon around the end and you have a festive homemade gift.  You can also put the popcorn in little Easter eggs and hide them or add them to an Easter basket.

Get in the Easter mood and make a batch of this Salted Caramel Easter Popcorn. It is easy to make and fun to share and to munch on!

Today is the LAST day to enter our giveaway for a 7-quart KitchenAid Stand Mixer! Hurry and enter! And don’t forget to purchase your copy of Cookie Cravings!

Salted Caramel Easter Popcorn

Yield: About 8 cups popcorn

Prep Time: 10 minutes

Cook Time: 12 minutes

This sweet and salty popcorn treat is perfect for Easter and spring time snacking!


6 cups plain popped popcorn
2 cups coarsely chopped salted pretzels
1 cup granulated sugar
1/2 teaspoon sea salt, plus more for sprinkling
1/4 cup water
1/3 cup heavy cream
1/2 teaspoon vanilla extract
1 cup miniature marshmallows
Drop of red food coloring-if you want to make the popcorn pink for Easter
1 1/2 cups Easter Pretzel M&M's


1. In a large bowl, combine popcorn and pretzels. Set aside. In a medium saucepan, bring sugar, 1/2 teaspoon salt, and water to a boil over medium high heat. Boil, undisturbed, until mixture is amber in color, for about 8-12 minutes. Remove pan from heat and slowly pour in the heavy cream. Be careful because the mixture will bubble up. Stir until smooth and add vanilla extract, marshmallows, and drop of red food coloring-if using. Stir until marshmallows are melted and mixture is smooth.

2. Pour caramel mixture over popcorn and pretzels and gently stir with a rubber spatula until popcorn is well coated. Stir in the pretzel M&M's. Transfer mixture to a large baking sheet and sprinkle with sea salt. Let cool completely.

Note-I used air popped popcorn, but stove or microwave popcorn will work as well. I used red food coloring to make the popcorn pink for Easter. I also used Easter Pretzel M&M's. You can always change up the color or leave the popcorn plain. And feel free to stir in your favorite M&M's or other Easter candy. Robin Eggs or Mini Cadbury Eggs would be good too!

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175 Responses to “Salted Caramel Easter Popcorn”

  1. Paul — April 3, 2012 @ 2:32 pm

    I gave this recipe a try this weekend. Great ingredients, but it ended up being something more akin to Rice Krispie bars–sticky everywhere–than the great photos you have above. Don’t get me wrong, my co-workers still devoured them (even after a few more than one drop of red food coloring left everything an interesting shade of crimson). But any thoughts on what I did wrong, and how to keep the result from being so tacky?

  2. Two Peas — April 3, 2012 @ 2:38 pm

    The popcorn sticks together so you will have clumps, you can break them up though.

  3. Two Peas — April 3, 2012 @ 2:40 pm

    You can make it 3-4 days ahead of time. Just keep it in an air tight container. Enjoy!

  4. Summer — April 4, 2012 @ 1:26 am

    Does anyone know how long this will last? Can I make it and store it?

  5. Two Peas — April 4, 2012 @ 9:02 am

    It will last for 3-4 days if you keep it in an air tight container! Ours didn’t last that long though:) It is addicting!

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  9. Lolly — April 4, 2012 @ 10:08 pm

    I lovvvve the way this recipe looks (among all ur others! Wow!) but when I made it, the caramel coating stayed sticky?! I thought this would be a dry-ish treat that little hands could handle without a mess? Help! What did I do wrong?!

  10. Two Peas — April 4, 2012 @ 10:26 pm

    Did you let it cool/dry on a baking sheet? It should be a little sticky, it is caramel corn, but not a mess.

  11. Jennifer — April 4, 2012 @ 11:41 pm

    Tried to make 2 batches tonight and had a caramel problem both times :( its to sticky. I can’t bag it for presents like I planned. Any suggestions? Cook the caramel longer? To what temp? Help!

  12. Two Peas — April 5, 2012 @ 10:13 am

    Did the caramel turn amber in color? Did you let it cool completely on a large baking sheet? It will get harder as it cools. It will be a little sticky-it is caramel corn, but you should be able to bag it. Sorry you had issues!

  13. Donna Howard — April 5, 2012 @ 12:42 pm

    I had a problem with the caramel too. It tasted sort of bitter. I have it on the cookie sheet cooling now, but I don’t think I got a good flavor. And for some reason my food coloring didn’t change the color of the popcorn, it just plopped!! Ugh, but yours sure looks pretty!!

  14. Christi — April 5, 2012 @ 2:22 pm

    I just made this last night! It is beautiful and scrumptious! However, my caramel hasnt completely hardened:/ Do you think I did something wrong?

  15. Two Peas — April 5, 2012 @ 2:29 pm

    I am not sure why the caramel didn’t harden for you. It was still a little sticky for us, but not bad. Where do you live? Utah is dry so maybe it cooled differently? Not sure! Sorry!

  16. Two Peas — April 5, 2012 @ 2:29 pm

    Ours was not bitter at all, only sweet and salty. I only added a little food coloring. I wanted it to be a light pink color.

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  18. Lori — April 6, 2012 @ 12:23 am

    I had the same issue with the carmel. Could you publish a temp the sugar mixture should reach? The taste is GREAT, just very sticky!

  19. Two Peas — April 6, 2012 @ 8:18 am

    I have never tested the temperature. I will have to do that next time we make it. Ours was sticky at first, but after it cooled completely, it hardened up a bit. Maybe Utah is dry so it hardened up? I am not sure! Glad you still liked it.

  20. Donna Howard — April 6, 2012 @ 9:22 am

    …by the way, my popcorn hardened wonderfully!! Not a problem — and my husband, when he came home from work and taste tested, said he didn’t think it was bitter at all!! Must have been my taste buds. But I wonder if I added too much food coloring and maybe that impacted on the flavor. But I am making this again today!! thank you so much!

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  22. Jody G — April 6, 2012 @ 10:08 am

    DO you stir the mixture until it boils, THEN leave it undisturbed, or basically dont stir it at all? Thanks, looks awesome!

  23. Two Peas — April 6, 2012 @ 10:27 am

    Oh good! Glad you enjoyed it!

  24. Two Peas — April 6, 2012 @ 10:27 am

    Leave it undisturbed. Just watch it so it doesn’t burn. You want it to turn amber in color. Enjoy!

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  27. Tracy L — April 6, 2012 @ 4:16 pm

    I made two batches as directed and both turned out really gooey, even after cooling completely. I hated to throw it away, so I decided to try baking it like traditional caramel popcorn, and that did the trick! Came out perfectly… I baked it at 250 for about 45-60 minutes.

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  29. Kim — April 6, 2012 @ 5:11 pm

    Make. This. Now.
    I used whipping cream instead of heavy cream.
    I used 2 king-sized marshmallows (cut-up) instead of mini marshmallows.
    If you can overcome your aversion to having this mixture stick everywhere and to everything (think Rick Krispie treats on steroids), MAKE THIS!
    Thanks for sharing!

  30. Kelly @FrugalFoodieFamily — April 7, 2012 @ 4:27 pm

    We just made this and it is SO delish! My question is, yours looks a little more dry and crunchy. Ours turned out more gooey and sticky. Is that how yours ended up? Any ideas as to how to make it more crunchy?

  31. Two Peas — April 7, 2012 @ 6:07 pm

    Mine was sticky at first too. Let it dry completely. It should harden up! Happy Easter!

  32. Sheila — April 7, 2012 @ 10:23 pm

    Just made this for second time ( first time caramel burned) 2nd time better but ours tastes bitter as well & food coloring did nothing bc already caramel colored turned to amber very quick. Not sure if it’s the vanilla making it bitter- we’ll see how the nephews like it tomorrow.

  33. Lise Encontre — April 8, 2012 @ 2:32 pm

    WOW! Made it on this Easter morning! I was hoping to cut calories from the chocolate overload by making a popcorn dessert! But it’s so addictive it’s hard to stop snacking on it! Here in Manitoba, Canada I couldn’t find the Easter Pretzel M&M’s so I added one cup of chopped white chocolate covered pretzels and one cup of regular pretzels. I also added one cup of candy covered chocolate mini eggs and a cup of Spring Pastels M&M’s to the mix, then drizzled dark chocolate over it! This is the start of a new Easter tradition! Love your site!

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  36. Crystal Eberspacherc — May 3, 2012 @ 3:58 pm

    I just love all your blog!!! I made this today, but my popcorn never got crunchy, it stayed sticky….what do you suppose I did wrong?? I just made it all into popcorn balls, and it was still oh so yummy!!! I would like to know how to fix it for next time though. Thanks!

  37. Laura @ GotChocolate — May 20, 2012 @ 11:15 am

    LOVE this, especially since you’re incorporated CHOCOLATE into it! 😀

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