Sweet 'n'

A true classic that’s easy to make, this marvellously more-ish recipe tickles both the sweet and salty taste buds. Finishing it off in the oven results in a delightfully crisp coating, making for an immensely satisfying snack.


Serves 2-3 people

20g butter
8 level teaspoons of sugar
1 to 2 level teaspoons of salt (according to taste)
2 tablespoon of water
40g of popcorn, popped

Everyone’s taste buds are different. Here at The Popcornist, we love a more intense topping and this recipe is designed to cater to that. If you’re after something a bit more subtle, simply use half the amount of salt.



Pre-heat the oven to 100°C.


In a pan, gently heat the water, sugar, salt and butter on a low-medium temperature.


Stir continuously until the sugar dissolves, the butter melts, and the mixture begins to bubble.


Once it’s bubbling, take it off the heat and pour it over the popcorn. Be sure to give it a bit of a mix so that the popcorn is coated evenly.


Place the popcorn on a baking tray and pop it in the oven at 100°C for 30 minutes. This helps any remaining water to evaporate and makes for wonderfully crunchy popcorn.


Take the popcorn out of the oven and leave it to cool for a few moments.


Enjoy it while it’s still slightly warm – perhaps paired with a crisp Riesling and a classic film.

Ask Dr Rachel

We asked food scientist Dr Rachel Edwards-Stuart what makes Sweet’n’Salty popcorn so wonderfully satisfying:

“Salty and sweet are two of the five basic tastes, along with acid, bitter and the recently classified fifth taste, umami. Our prehistoric ancestors used these distinct tastes to understand what they should and shouldn’t eat – for example, a sweet taste indicates food that is high in energy. Similarly, a craving for salt could suggest an imbalance in fluids, which is why pregnant women often get salty cravings. This topping helps to sate both salty and sweet cravings, making it a very satisfying snack.”


There’s nothing worse than soggy popcorn. Unfortunately, most food contains water. Even butter is about 20% water. That’s why we either evaporate any water from our toppings before adding them to the popcorn or bake the finished popcorn in the oven at 100°C. So we always end up with a big bowl of deliciously crisp, crunchy popcorn

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