Carmel Corn with No Corn Syrup
Indulge in the irresistible crunch of homemade caramel corn crafted without a hint of corn syrup! This easy, family-friendly recipe swaps out traditional corn syrup for honey, creating a naturally sweet and buttery caramel coating that perfectly complements the light, airy popcorn. With just six simple ingredients—plus customizable mix-ins like nuts or chocolate chips—this treat comes together with minimal effort and maximum flavor. Perfectly baked for a crisp texture and golden finish, this caramel corn is an ideal snack for movie nights, parties, or holiday gifting. Plus, it’s free of artificial additives, making it a wholesome way to satisfy your sweet tooth. Ready in just an hour, this no-corn-syrup caramel popcorn strikes the perfect balance between classic comfort and a natural twist.
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Recipe Information
Ingredients
- 8 cups Popped popcorn
- 0.5 cups Unsalted butter
- 1 cup Brown sugar
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Optional mix-ins (e.g., nuts, chocolate chips)
Instructions
Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Place the popped popcorn in a large mixing bowl and make sure it's free of unpopped kernels.
In a medium saucepan over medium heat, melt the butter. Once melted, stir in the brown sugar, honey, and salt. Bring the mixture to a gentle boil while stirring constantly.
Once the mixture is boiling, reduce the heat to low and let it simmer for 4-5 minutes without stirring. Keep an eye on it to avoid burning.
Remove the saucepan from heat and stir in the vanilla extract and baking soda. The mixture will bubble and foam up slightly—this is normal and helps create a light, crisp caramel coating.
Immediately pour the caramel over the popcorn in the mixing bowl. Use a rubber spatula or wooden spoon to gently toss and coat the popcorn evenly.
Spread the caramel-coated popcorn onto the prepared baking sheet in an even layer.
Bake the popcorn in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even coating and prevent clumping.
After 45 minutes, remove the caramel corn from the oven and let it cool completely on the baking sheet. The caramel will harden as it cools.
Once cooled, break the caramel corn into pieces and mix in your optional add-ins, if desired. Store in an airtight container for up to a week.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 298 mg | 13% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 59.0 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 244 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
