You only need four ingredients for this healthy homemade caramel corn – An easy snack recipe that is naturally gluten-free!
Everyone here loves popcorn and sweets, so I wanted to create a version of caramel corn with a bit less sugar.
This popcorn is sweetened with just enough maple syrup to keep both kids and mom happy!
I use either coconut oil, butter, or a combination of the two (my favorite!), depending on what’s on hand.
A sprinkle of salt brings out the flavors nicely, and there’s room for variations, depending on your taste.
Ingredients and substitutions
Just four simple ingredients are needed here:
- Unpopped corn kernels
- Maple syrup
- Butter – Coconut oil can be used as well.
- Sea salt
Recipe steps
1. Pop your corn.
I like to use an air popper for this, but you could also pop it on the stovetop.
2. Make the caramel.
Add the butter and/or oil to a medium saucepan, along with the maple syrup.
Give it a stir to mix the ingredients, then bring the mixture to a low boil for approximately one minute to make your ‘caramel’.
3. Add the caramel to the popped corn.
Coat the popped corn well to distribute the flavor. This takes 1-2 minutes of stirring. Add sea salt to taste. If you use salted butter, you may only need a pinch or so.
4. Bake.
Bake the popped and coated corn for 5-10 minutes, or until it’s golden in color.
5. Cool the caramel corn.
This is where it really crisps up, so be sure to allow 5-10 minutes for cooling.
Variations and mix-ins
This recipe could yield itself to many fun combinations. Here are a few ideas!
- A capful of vanilla extract
- Cinnamon or pie spice
- A handful of peanuts (for your own healthy Cracker Jack!)
Recipe notes
This is my favorite air popper. I’ve had it for years, and it’s still going strong!
Homemade Caramel Corn
Ingredients
- ¼ cup unpopped organic popping corn
- 3 Tablespoons maple syrup
- 3 Tablespoons butter or coconut oil for dairy-free
- ⅛ teaspoon sea salt
Instructions
- Pop your corn how you like (I use an air popper).
- Preheat the oven to 325 degrees.
- In a medium saucepan, heat the butter (and/or oil) and maple syrup; stir briefly to mix.
- Bring the two ingredients to a low boil and let it bubble for a solid minute; don't stir during this time.
- Immediately pour the mixture over the corn and stir to coat. Add salt to your liking at this time.
- Spread the popcorn onto a parchment-lined baking sheet, and bake for 5-10 minutes or until golden.
- Remove the pan and allow the caramel corn to cool for 5-10 minutes (this is when it really crisps up, so don't skip this step!).
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Love your dress in the picture of you. Too cute!
I eat at least one apple a day. I can’t get enough of them.
Thanks Jessie! I love apples as well, but my favorite fruit is probably grapes.
You look so pretty in that dress! I really enjoyed this post, I might so something similar on my blog about my new home in Toronto!
You should Gabby! I’d love to learn more about you and your everyday life. 🙂
i am a popcorn addict so this looks amazing
I know how you feel. Once I started eating this, I ended up eating all of it within two days! It didn’t sit heavy at all though, so that’s good at least, right?… :-/
Lauren you are so cute! I love that dress and that you showed us where you do your work 🙂 This recipe sounds delicious, I love popcorn! About me: anytime I’m sick or sad, I watch You’ve Got Mail and I always feel happier 🙂
Thanks Natalie! I love that movie too! I know I’m going to sound like my grandma when I say this, but they don’t make movies like they used to!
Amazing! Thanks so much for posting this recipe! I too love caramel corn, but all the fat and sugar is off putting. We make popcorn (stove top) most weekends to snack on and usually have a little butter and nutritional yeast on it, but this sweet version looks too good not to try! It’s bookmarked for the weekend, thank you.
Thank you for the sweet comment! I hope you come back and let me know how you like it… 🙂
That popcorn looks delicious! I love a good guilt free indulgence. Congrats on your new place, it looks really nice. We went from a house to a condo too, and it’s been great. My favorite childhood snacks were not guilt free at all 🙂 I loved a good frosted pop tart and hostess apple pies. Fortunately I also loved (and still do) fruit of almost any kind.
Insider info about me, before I had kids I was a self defense instructor. I “retired” when I got pregnant with my daughter (now 4) but I sure do miss that job!
-Dana
Lauren, I love your photo’s, they are beautiful! And thank you so much for linking up with Healthy 2day Wednesdays! Hope you have a blessed week and hope you’ll be linking up this week!
Thank you Rachel, I definitely will!
This look amazing! Having four kids I have an excuse to make this but I think I’ll be eating as much as them! Thanks for sharing. 🙂
Thanks Lisa! It really is a great little snack for kids (and adults) ;-).
Gosh I love your blog and everything you put ON it…and appreciate what goes INTO it…Thanks for your continuous, selfless sharing!…THIS…will accompany our weekend flick ..it looks delish. Question….what kind of peanut would you add if one wanted a “Cracker Jack” feel to it…just sayin’!!….a red-skinned peanut?!…I forget just what exactly WAS the peanut they used to put in my beloved little rectangular boxes when I was back in the States!
The most ‘traditional’ peanuts I’ve found are at Trader Joe’s and they are just roasted Valencia peanuts. I’m sure the red-skinned would work fine as well though, but I don’t remember liking them very well myself. I hope you enjoy the recipe Donna! 😀
Thanks!!…I’ll be out to “peanut-purchase” in time for the weekend!
Finally – popcorn I can actually eat! I literally squealed with delight (inside since a family member is snoozing across from me) when I read the ingredients! I recently became plant-based and there is no turning back for me. I hate cold weather. I have a huge desire to adopt when the time is right. I just got back from a 3 month volunteer stint at an orphanage in Uganda.
Thank you so much for taking the time to create recipes that I can eat (well, not all your recipes…but close enough) and for posting them. Now that my comment is incredibly long…can’t wait to make this!
Lol, I’m happy to have provided you with a treat! 🙂
Delicious! Thank-you! 😍