Soy-Free Sweet Caramel Popcorn
Get ready to elevate your snack game with this mouthwatering Soy-Free Sweet Caramel Popcorn recipe! Perfectly popped kernels are coated in a buttery, homemade caramel sauce made with granulated sugar, honey, and soy-free unsalted butter, then baked to create a light and irresistibly crunchy texture. With the delightful addition of vanilla extract and a dash of baking soda for that airy finish, this treat is naturally soy-free and bursting with rich, sweet flavor. Whether you're whipping it up for a movie night, holiday gift, or casual munching, this quick 30-minute recipe is simple to follow and yields enough for a crowd. Serve it warm or store it as a grab-and-go snack—either way, every bite promises indulgent caramel perfection!
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Recipe Information
Ingredients
- 10 cups Popped popcorn
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter (soy-free)
- 0.25 cup Heavy cream
- 0.25 cup Honey
- 1 teaspoon Pure vanilla extract
- 0.5 teaspoon Salt
- 0.25 teaspoon Baking soda
Instructions
Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper.
Place the popped popcorn in a large mixing bowl, ensuring there is plenty of room to stir later. Set aside.
In a medium-sized saucepan, combine the granulated sugar, soy-free butter, honey, and salt. Heat over medium heat, stirring occasionally, until the butter has melted completely and the mixture starts to bubble.
Once bubbling, stop stirring and allow the caramel to boil undisturbed for 4-5 minutes. The sugar will dissolve fully, and the mixture will darken slightly in color.
Remove the saucepan from the heat and carefully stir in the heavy cream, vanilla extract, and baking soda. The caramel will foam up as the baking soda reacts—this is normal.
Immediately pour the hot caramel over the popped popcorn in the mixing bowl. Using a heatproof spatula or wooden spoon, carefully toss the popcorn to coat it evenly with the caramel.
Spread the coated popcorn in an even layer on the prepared baking sheet.
Bake the caramel popcorn in the preheated oven for 15 minutes. Remove it from the oven every 5 minutes during the baking process and give it a gentle stir to prevent sticking and ensure even coating.
Once baked, remove the popcorn from the oven and let it cool completely on the baking sheet. It will harden as it cools into a light and crunchy texture.
Break apart any large clusters, transfer the caramel popcorn to a serving bowl or airtight container, and enjoy!
Nutrition Facts
Calories |
2321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 1532 mg | 67% | |
| Total Carbohydrate | 304.0 g | 111% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 248.9 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 31 mg | 2% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 270 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.
