Low Sodium Toffee Popcorn
Satisfy your sweet tooth with this irresistible Low Sodium Toffee Popcorn! Perfectly crunchy popcorn is coated in a rich, buttery toffee glaze made with light brown sugar, honey, and unsalted butter for a flavor combination that's sweet, nutty, and completely crave-worthy. This healthier twist on classic toffee popcorn boasts minimal sodium, making it a guilt-free treat for snacking or sharing. The toffee sauce is infused with a hint of vanilla and brought to life with a touch of baking soda, creating a delightfully crisp texture wrapped around every kernel. Slow-baked for ultimate caramelization, this easy recipe is ready in under an hour and ideal for movie nights, party favors, or anytime indulgence. Plus, it stores beautifully in an airtight container for a full week—if it lasts that long!
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Recipe Information
Ingredients
- 0.5 cup Popcorn kernels
- 0.5 cup Unsalted butter
- 0.75 cup Light brown sugar
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Baking soda
- 2 tablespoons Oil (for popping corn)
Instructions
Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium heat. Add the popcorn kernels, cover with a lid, and let the popcorn pop, shaking the pot occasionally to prevent burning.
Once the popping slows down (about 2-3 seconds between pops), remove the pot from heat and transfer the popcorn to a large mixing bowl. Discard any unpopped kernels.
Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper.
In a medium saucepan, melt the unsalted butter over medium heat. Stir in the light brown sugar and honey, and bring the mixture to a boil. Let it cook for 3-4 minutes without stirring, until it thickens slightly.
Remove the saucepan from heat and quickly stir in the vanilla extract and baking soda. The mixture will bubble up—this is normal.
Immediately pour the toffee mixture over the popcorn, stirring carefully with a silicone spatula to coat the popcorn evenly.
Spread the coated popcorn onto the prepared baking sheet in an even layer.
Bake in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even coating and crispness.
Remove from oven and let the popcorn cool completely on the baking sheet. The toffee will harden as the popcorn cools.
Once cooled, break the popcorn into clusters and store in an airtight container for up to 1 week.
Nutrition Facts
Calories |
1592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 367 mg | 16% | |
| Total Carbohydrate | 236.7 g | 86% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 199.8 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 404 mg | 9% | |
*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.
