Caramel Popcorn without Corn Syrup

close-up image of a bowl of finished homemade caramel popcorn in a white bowl

Caramel Popcorn without Corn Syrup

This easy Homemade Caramel Corn is sweet, salty, and irresistibly crunchy! It’s naturally sweetened with maple syrup instead of corn syrup and has vanilla and cinnamon for depth! Ready in less than an hour, it’s easy to customize with your favorite nuts, and is perfect for gifting, snacking, or holiday parties!

Prep Time 10

Cook Time 45

Servings servings

Calories 257kcal

Equipment

candy themometer

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

Look for an amber color and a temp right around 225–235°F on the caramel — there's more wiggle room here than you'd think, and the maple syrup helps keep it from turning grainy even if you overshoot a bit. Keeps fresh for up to 3 weeks in a sealed container.

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