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Caramel Popcorn

This healthier caramel popcorn is made without corn syrup, naturally sweetened with maple syrup, and baked for a perfectly crisp texture.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
SERVINGS: 12 cups

Ingredients

  • ½ cup popcorn kernels about 12 cups popped
  • ¼ cup coconut sugar
  • ¼ cup pure maple syrup
  • 3 tablespoons butter or coconut oil
  • ½ teaspoon sea salt
  • ½ teaspoon vanilla extract
  • ¼ teaspoon baking soda

Instructions

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  • Pop popcorn and transfer to a large bowl (or buy pre-popped).
  • In a saucepan, combine coconut sugar, maple syrup, butter, and salt.
  • Bring to a gentle boil and simmer for 2–3 minutes.
  • Remove from heat and stir in vanilla and baking soda.
  • Pour caramel over popcorn and toss to coat.
  • Bake at 250°F for 30–40 minutes, stirring every 10–15 minutes.
  • Cool completely before serving.

Notes

  • Do not skip the baking step. Baking the caramel popcorn at a low temperature is essential for achieving a crisp texture and preventing stickiness.
  • Let it cool completely. The caramel popcorn crisps as it cools. Avoid breaking it apart too soon.
  • Use a very large bowl. Caramel sets quickly, so having enough room to toss the popcorn evenly is key.
  • Remove unpopped kernels first. This prevents biting into hard kernels once the caramel is added.
  • For dairy-free caramel popcorn, use coconut oil instead of butter with the same results.
  • For a lighter coating, reduce the maple syrup to 3 tablespoons.
  • Storage: Store in an airtight container at room temperature for up to 5 days.

Nutrition

Serving: 1 | Calories: 84kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 127mg | Potassium: 34mg | Fiber: 1g | Sugar: 6g | Calcium: 8mg | Iron: 0.2mg