Homemade Buttery Caramel Popcorn WITHOUT Corn Syrup

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor while reducing saturated fat.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

corn syrup

🥗Healthier: honey

💰Cheaper: maple syrup

Honey provides a natural sweetness with a unique flavor.

Set the heat to medium-medium high and add oil and popcorn kernels to a heavy bottom pot.

Cover the pot and shake it to coat the kernels in oil, then wait for the popping to start.

Once popping begins, it should take another couple of minutes to fully pop; do not leave the pot unattended to avoid burning.

After popping, remove the lid carefully and transfer the popcorn to a parchment-lined baking sheet.

Check for unpopped kernels and discard any burnt pieces.

Add half a cup of peanuts and half a cup of almonds to the popcorn, ensuring they are unsalted.

In a saucepan over medium-low heat, add six tablespoons of butter and half a cup of brown sugar, stirring until the butter is melted.

Once melted, add vanilla extract and salt, then leave the mixture alone to simmer without boiling or smoking for about five minutes.

After five minutes, quickly add baking soda and vinegar, stirring rapidly before pouring the mixture over the popcorn.

Toss the popcorn to coat it evenly with the caramel sauce, then spread it out on the baking sheet.

Bake in the oven at 250°F for about 10 to 15 minutes to achieve a crunchy texture.

Let the caramel corn cool for 20 to 30 minutes on the baking sheet before breaking it into chunks.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens