Salted Butterscotch Popcorn

Enjoy this Christmas tin treat year-round with a Scotch-infused caramel sauce and a sprinkling of flaky sea salt. We love it as a salty-sweet ice cream topping, but the gourmet popcorn holds its own as an addictively delicious party snack, too.

Salted Butterscotch Popcorn
Photo: Southern Living
Active Time:
2 hrs
Total Time:
15 mins
Serves 12 (serving size: 1/2 cup)


  • 1/2 cup brown sugar

  • 1/4 cup light corn syrup

  • 3 tablespoons unsalted butter

  • 1 tablespoon sorghum syrup

  • 1 1/2 tablespoons blended Scotch whisky

  • 1/4 teaspoon baking soda

  • 6 cups unsalted popped popcorn

  • 2 teaspoons flaky sea salt (such as Maldon)


  1. Preheat oven to 275°F.

  2. Stir together brown sugar, light corn syrup, unsalted butter, and sorghum syrup in a medium saucepan over medium. Cook, stirring occasionally, until butter is melted and sugar is dissolved, about 5 minutes.

  3. Remove from heat; stir in blended Scotch whisky and baking soda. (Mixture should lighten significantly in color and begin to bubble.) Place unsalted popped popcorn in a large bowl; pour brown sugar mixture over popcorn in a slow, steady stream, stirring to coat completely.

  4. Spread popcorn in a single layer on a baking sheet lined with parchment paper. Sprinkle evenly with flaky sea salt (such as Maldon). Bake in preheated oven 1 hour, stirring every 15 minutes. Remove from oven, and let stand at room temperature until completely dry, about 30 minutes.

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