Homemade Caramel Corn (Without Corn Syrup)
Crunchy, buttery, golden homemade caramel corn is made without corn syrup, sweetened with maple syrup and coconut sugar, and incredibly easy to make! It delivers the classic caramel taste you love while being a better-for-you party snack or everyday snacking option that the whole family will love - no candy thermometer needed!
Ingredients
- 8-9 cups cooked popcorn (about 1/2 cup kerns, popped)
- 3 tbsp vegan butter, ghee, avocado oil, coconut oil, etc.
- 3 tbsp coconut sugar
- 5 tbsp maple syrup or honey
- 2 tbsp water
- 1/4 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1/2 cup chopped pecans (optional, but the best crunch!)
Instructions
- Preheat oven to 300F. Line two large baking sheets with parchment paper. Add the popped popcorn to a large bowl.
- In a saucepan, combine the water, coconut sugar, maple syrup, butter/oil, & vanilla extract. Bring the mixture to a boil over medium heat, stirring very frequently to prevent burning. Once boiling, add the vanilla and stir for a minute or so.
- Then add in the baking soda, stirring vigorously until a foamy mixture forms and the color starts to change. Remove from the heat and immediately pour over the popcorn.
- Remove from the heat and quickly pour the caramel mixture over the popped popcorn. Toss well until all of the popcorn is evenly coated. Fold in the chopped pecans and sea salt.
- Pour the popcorn onto the baking trays and spread it out into an even layer, to ensure even baking. Bake for 30 minutes, stirring every 10-15 minutes. The popcorn should feel dry. If it's not, you can bake it an addition 5 minutes.
- Remove the trays from the oven and allow to cool to room temperature. The caramel corn will harden and crisp up as it cools - let it cool completely before storing! Store in an air-tight container at room-temp for up to a week!
Video
Notes
I love these nesting bowls! The large one is PERFECT for making this popcorn!