Sugar-Free Toffee Popcorn
Indulge guilt-free with this irresistible Sugar-Free Toffee Popcorn, the perfect snack for a movie night or a sweet tooth craving! This healthier spin on classic toffee popcorn swaps out traditional sugar for powdered erythritol, creating a deliciously crunchy treat without the extra calories. Made with just a handful of simple ingredients like air-popped popcorn, unsalted butter, and a hint of vanilla, this recipe comes together in under 30 minutes. The toffee mixture, infused with a pinch of sea salt and baking soda for a light, airy texture, coats each kernel beautifully, then crisps up in the oven for a delightful crunch. Ideal for those following sugar-free or low-sugar diets, this snack is satisfying, easy to make, and perfect for sharing—or keeping all to yourself! Store leftovers in an airtight container for days of sweet, buttery bliss.
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Recipe Information
Ingredients
- 8 cups popped popcorn (plain, air-popped)
- 4 tablespoons unsalted butter
- 0.33 cup powdered erythritol (sugar alternative)
- 1 teaspoon vanilla extract
- 0.25 teaspoon sea salt
- 0.25 teaspoon baking soda
Instructions
Prepare your popcorn by air-popping plain kernels until you have 8 cups of popcorn. Spread the popcorn out on a large baking sheet lined with parchment paper to ensure even coating later.
Preheat your oven to 250°F (120°C).
In a medium saucepan over medium heat, melt the butter. Once fully melted, add the powdered erythritol and stir continuously until the mixture is well combined and begins to slightly bubble. This should take 2–3 minutes.
Once bubbling, remove the saucepan from the heat and quickly stir in the vanilla extract, sea salt, and baking soda. The mixture will foam slightly—this is normal and helps coat the popcorn.
Immediately pour the toffee mixture over the prepared popcorn. Using a spatula, gently toss and mix to ensure all popcorn is evenly coated.
Bake the coated popcorn in the preheated oven for 10 minutes, stirring once halfway through to prevent clumping.
Remove the popcorn from the oven and let it cool completely on the baking sheet. The toffee will harden as it cools, giving you a satisfying crunch.
Once cool, break apart any clumps, transfer the toffee popcorn to a serving bowl, and enjoy! Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 920 mg | 40% | |
| Total Carbohydrate | 177.8 g | 65% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 2.1 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 437 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.
