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Bren Herrera's Salted Caramel Popcorn with Honey Chipotle Jerky



  • 2 bags of unsalted popcorn, popped
  • 1 1/2 cup muscovado sugar
  • ¾ cup water
  • ½ cup salted butter, cut into pieces
  • ½ cup heavy whipping cream
  • 3/4 cup minced honey chipotle jerky (or any flavor you choose)
  • 1 tsp sea salt
  • 1 tsp vanilla extract

Chef notes

Alternatively, do not bake and let sit and cool until popcorn is cold or reached room temperature, approximately 25-30 minutes.


Preheat oven to 250F. Add cooked popcorn to large mixing bowl. In a heavy saucepan set over low heat, combine the sugar and water. Heat until the sugar is just dissolved, slowly adding in butter. Stir in jerky bits. Bring to a boil and continue to cook until it reaches a golden caramel color.

Remove from the heat and add the cream, vigorously whisking to combine.

Return back on the stove, over low heat, and bring to a boil again. Add salt. Cook 10-15 minutes until the caramel until creamy. Pour over popcorn, making sure to coat all of it. Transfer to parchment paper on baking sheet and evenly spread out. Sprinkle with a pinch of sea salt if desired. Bake for 30 minutes. Let cool. Transfer to serving bowl or paper cones.

Source: Bren Herrera