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–+ servings

Caramel Popcorn without Corn Syrup

Carissa Erzen
Pop up a bowl of delicious homemade vegan caramel popcorn without corn syrup! It's the perfect sweet-and-salty snack for movie night!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Cool Time 15 minutes
Total Time 35 minutes
Course Snack
Cuisine American
Servings 8 people
Calories 235 kcal

Ingredients
  

Vegan Caramel Sauce

  • 6 tablespoon vegan butter
  • 1 cup brown sugar
  • ½ teaspoon salt

Popcorn

  • 3 tablespoon coconut oil (or vegetable oil or canola oil)
  • ⅓ cup popcorn kernels
  • ½ teaspoon salt

Instructions
 

Make the Vegan Caramel Sauce

  • Melt the butter on medium-low heat in a sauce pan.
    Stir in the brown sugar and salt until it is smooth, after 2 to 3 minutes.
  • Remove from the heat and let the caramel sauce cool and thicken.
    Store in the fridge in an airtight container if you're not using it right away.

Make the Caramel Popcorn

  • Preheat the oven to 250°F. Line a baking sheet with parchment paper.
  • In a metal bowl, large pot, or Dutch oven, add the coconut oil, and two single popcorn kernels. Turn the stove on to medium-high heat.
    Once the popcorn kernels pop, the oil is hot enough. Add all of the popcorn kernels and immediately cover with a lid or aluminum foil.
    Wearing oven mitts to protect your hands, shake the bowl, pot, or Dutch oven vigorously back and forth. Keep shaking until there is a three second pause in between each pop.
  • Remove from the heat and let it sit still covered for an additional 20 seconds, in case any last kernels pop. Remove the lid or foil and season with salt.
  • Pour the cooled caramel sauce onto the popcorn and stir to fully coat the popcorn.
  • Spread out the caramel popcorn onto the baking sheet lined with parchment paper. Bake it for 20 to 25 minutes, until the caramel corn is crunchy.
    Enjoy!!

Notes

  • Remove the popcorn from the heat once there's two to three seconds in between each pop.
  • Line your baking sheet with parchment paper easier cleanup.
  • You can use microwave popcorn, but easy homemade stovetop popcorn is a lot healthier!
  • You can freeze caramel popcorn by storing it in an airtight container or freezer safe bag for up to 3 months in the freezer.
  • Reheat: To reheat leftover popcorn, bake it for 5 minutes in the oven at 250°F, spread out on a baking sheet.

Nutrition

Serving: 1servingCalories: 235kcalCarbohydrates: 32gProtein: 1gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 367mgPotassium: 58mgFiber: 1gSugar: 27gVitamin A: 401IUCalcium: 23mgIron: 0.4mg
Keyword caramel popcorn recipe, caramel sauce recipe, homemade caramel popcorn, homemade caramel without corn syrup
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