Low Sodium Sweet Caramel Popcorn
Indulge in a guilt-free treat with this Low Sodium Sweet Caramel Popcorn recipe, a healthier twist on the classic snack that’s perfect for movie nights, parties, or anytime cravings! Made from scratch, this delicate popcorn features a light, buttery caramel coating crafted with unsalted butter, brown sugar, and honey, giving it a rich sweetness without relying on added salt. The airy clusters get their irresistible crunch from a quick bake in the oven, ensuring each bite is delightfully crisp. With just 10 minutes of prep and 20 minutes of cook time, this low sodium dessert is easy to whip up and store for up to a week in an airtight container. Whether you're looking for a sweet treat to share or savor solo, this caramel popcorn is sure to be a hit!
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Recipe Information
Ingredients
- 0.5 cup Popcorn kernels
- 2 tablespoons Canola oil (or any neutral oil)
- 0.25 cup Unsalted butter
- 0.5 cup Brown sugar
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Baking soda
Instructions
Heat 2 tablespoons of canola oil in a large, heavy-bottomed pot over medium heat. Add 2-3 popcorn kernels to test the oil's temperature, and when they pop, add the remaining 0.5 cup of popcorn kernels.
Cover the pot with a lid, leaving a small vent for steam to escape. Shake the pot occasionally to prevent burning. Once the popping slows down, remove the pot from heat and transfer the popcorn to a large mixing bowl.
Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
In a small saucepan, melt 0.25 cup of unsalted butter over medium heat. Add 0.5 cup of brown sugar and 2 tablespoons of honey, stirring constantly. Bring the mixture to a boil and let it simmer for about 3-4 minutes without stirring.
Remove the saucepan from heat and quickly stir in 1 teaspoon of vanilla extract and 0.25 teaspoon of baking soda. The mixture will bubble and foam slightly—this is normal and indicates the caramel is ready.
Pour the hot caramel sauce evenly over the prepared popcorn, gently folding and stirring with a spatula to coat all the pieces.
Spread the caramel-coated popcorn onto the prepared baking sheet in an even layer.
Bake the popcorn in the preheated oven for 15 minutes, stirring halfway through to ensure even coating and crispiness.
Remove the popcorn from the oven and let it cool completely on the baking sheet. As it cools, the caramel will harden and create a satisfying crunch.
Once cooled, break the popcorn into clusters and serve immediately or store in an airtight container for up to a week.
Nutrition Facts
Calories |
1055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 345 mg | 15% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 105.7 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 298 mg | 6% | |
*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.
