Author: This easy Homemade Caramel Corn is sweet, salty, and irresistibly crunchy! It’s naturally sweetened with maple syrup instead of corn syrup, for a healthier take on classic caramel corn! Ready in less than an hour, it’s easy to customize with your favorite nuts, and is perfect for gifting, snacking, or holiday parties!
Caramel Popcorn without Corn Syrup
Our family tries to avoid refined sugar as much as possible. We do still have it sometimes, but for things we eat a bit more frequently, we opt for maple syrup when we can! For example, these oatmeal raisin cookies are a family favorite, but we make them with half the amount of maple syrup instead of the white sugar. So good!
This recipe for caramel popcorn is one we’ve been perfecting for almost 20 years! It uses only maple syrup, no corn syrup or processed sugars at all!
So, if you’re looking for a healthier option for caramel popcorn without corn syrup, you are in the right place!
Ingredients
With just a few common pantry items, you can have the best homemade caramel popcorn in less than an hour! Take a look at these ingredients and their possible substitutions, then get the full measurements at the end of the post!
- Oil – We prefer coconut oil, but you can also use any type of frying oil you prefer.
- Popcorn – Any type of popcorn kernels will do!
- Butter – Salted butter is what we keep on hand, but unsalted butter will work just as well.
- Maple Syrup – Use pure maple syrup for the best results and to ensure you are avoiding corn syrup!
- Salt – Any high-quality salt will work, but we prefer pink sea salt for the best flavor.
- Cinnamon – Saigon cinnamon is my favorite, but use whatever you have on hand!
- Baking Soda – This creates a wonderful reaction in the caramel that allows for the perfect crunchy finished texture!
- Vanilla Extract – We like to use our homemade vanilla extract, but you can use whatever you prefer.
- Nuts (optional) – While you don’t have to include nuts, and we often don’t, they are a fun and festive addition to this caramel popcorn! We have enjoyed salted peanuts, walnuts, pecans, and cashews in the past!
Instructions
Once you realize how utterly simple this recipe is, you will make it for every event (and sometimes just because)! It’s so easy to make, and even easier to devour!
- Pop the corn – Heat coconut oil in a large pot over medium-high until hot enough that a single test kernel sizzles at the edges. Add the popcorn kernels, swirl to coat, cover, and cook, shaking the pot often, until the popping slows to a stop. Crack the lid occasionally so steam can escape and the popcorn stays crisp.
- Get the popcorn ready – Pour the popped corn into a big bowl or roasting pan, picking out any stray unpopped kernels. Stir in the salted peanuts (or walnuts or cashews), now if you’re using them. Set aside while you make the caramel.
- Cook the caramel – In a medium saucepan, combine butter and maple syrup and bring to a boil, watching closely, until a thermometer reads 230–235°F. Pull it off the heat right away and stir in the salt, cinnamon, baking soda, and vanilla extract. It will foam up, that’s normal!
- Coat the popcorn – Pour it over the popcorn immediately and stir quickly so everything gets well-coated before it sets.
- Bake it dry – Spread the coated popcorn in a single layer on a parchment-lined baking sheet. Bake at 250°F for about 45-50 minutes, giving it a good stir halfway through, until it looks mostly dry.
- Cool and crisp up – Let the caramel corn cool completely on the pan. It will turn perfectly crunchy as it sits. Store in an airtight container or a sealed bag.
Storing and Gifting
When fully dried, this caramel popcorn will last at room temperature for about 6 weeks. You can make it in small or large batches and store it in glass jars for the best texture when gifted!
You can store it in any airtight container, but glass is our favorite as plastic tends to let in just enough moisture to change the popcorn texture.
Even More Desserts to Try Next!
- Classic Chocolate Fudge (can be made without refined sugars too)
- Easy Homemade Granola
- Best Ever Puppy Chow (Use powdered maple sugar!)
Caramel Popcorn without Corn Syrup
Equipment
Ingredients
- 3 tbsp coconut oil
- 1/2 cup popcorn kernels
- 5 tbsp butter
- 1/2 cup pure maple syrup
- 1/2 tsp kosher salt
- 1 pinch of cinnamon
- 1/4 tsp baking soda
- 1 tbsp vanilla extract
- 1/2 cup salted peanuts or walnuts or cashews, optional
Instructions
- Pop the corn – Heat 3 tablespoons coconut oil in a large pot over medium-high until hot enough that a single test kernel sizzles at the edges. Add the popcorn kernels, swirl to coat, cover, and cook, shaking the pot often, until the popping slows to a stop. Crack the lid occasionally so steam can escape and the popcorn stays crisp.
- Get the popcorn ready – Pour the popped corn into a big bowl or roasting pan, picking out any stray unpopped kernels. Stir in the salted peanuts (or walnuts or cashews), now if you're using them. Set aside while you make the caramel.
- Cook the caramel – In a medium saucepan, combine butter and maple syrup and bring to a boil, watching closely, until a thermometer reads 230–235°F. Pull it off the heat right away and stir in the salt, cinnamon, baking soda, and vanilla extract. It will foam up, that's normal!
- Coat the popcorn – Pour it over the popcorn immediately and stir quickly so everything gets well-coated before it sets.
- Bake it dry – Spread the coated popcorn in a single layer on a parchment-lined baking sheet. Bake at 250°F for about 45-50 minutes, giving it a good stir halfway through, until it looks mostly dry.
- Cool and crisp up – Let the caramel corn cool completely on the pan. It will turn perfectly crunchy as it sits. Store in an airtight container or a sealed bag.
Notes
Nutrition
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