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Salted Carmel Popcorn Clusters

Everyone loves these sweet and salty clusters! And they are easy to make and budget friendly, too!

Salted Carmel Popcorn Clusters


  • 14 oz. milk, sweetened condensed
  • 1 West Creek butter (for greasing bowl)
  • 8 Cup(s). popcorn, natural
  • 2 Cup(s). almonds, salted (roasted)
  • 3/4 Cup(s). pepitas, roasted salted
  • 1 salt, kosher (to taste)


Preheat oven to 425°F. In pie plate, pour condensed milk and cover tightly with foil. Set pie plate in roasting pan with hot water filled halfway up sides of plate. Bake until milk is thick and caramel-colored, about 1 hour.         Remove from heat and whisk briskly; cool slightly. In large buttered bowl, place popcorn. Stir in almonds, pepitas and salt, to taste. Pour in small portion of dulce de leche and gently stir to coat, then repeat process until popcorn just sticks together and is coated evenly.  With buttered hands, carefully form mixture into clusters about 3 inches across and set on wax paper–lined sheet pan.