Sugar Free Caramel Corn
Enjoy the indulgent crunch of caramel corn without the sugar rush with this irresistible Sugar-Free Caramel Corn recipe! Perfectly popped kernels are coated in a luscious homemade caramel sauce made with butter, powdered erythritol, and sugar-free maple syrup, delivering all the sweetness you crave while staying low-carb and keto-friendly. A touch of vanilla and a pinch of salt enhance the rich caramel flavor, while a dash of baking soda creates a light and airy texture for that coveted crunch. Baked to perfection in just 15 minutes, this healthier take on a classic snack is ideal for movie nights, holiday treats, or any moment that calls for a guilt-free indulgence. Plus, it’s easy to make and stores well for up to five days—if it lasts that long!
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Recipe Information
Ingredients
- 1/2 cup Popcorn kernels
- 2 tablespoons Coconut oil
- 1/4 cup Butter
- 1/3 cup Powdered erythritol (or any granular sugar substitute)
- 2 tablespoons Sugar-free maple syrup
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
- 1/4 teaspoon Baking soda
Instructions
Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper.
Heat a large pot over medium heat and add the coconut oil. Once melted, add the popcorn kernels. Cover the pot with a lid, leaving a small gap for steam to escape.
Shake the pot occasionally to prevent the kernels from burning. When popping slows down, remove the pot from heat and transfer the popcorn to a large mixing bowl.
In a small saucepan over medium heat, melt the butter. Add the powdered erythritol and sugar-free maple syrup, stirring until the sweetener has dissolved.
Bring the mixture to a gentle simmer and let it cook for 2-3 minutes, stirring constantly. Remove the saucepan from heat and stir in the vanilla extract and salt.
Quickly stir in the baking soda. The mixture will foam slightly; this helps create a light and airy caramel coating.
Pour the caramel sauce over the popped popcorn, tossing to coat evenly. Work quickly to ensure the popcorn doesn’t clump together.
Spread the caramel-coated popcorn evenly onto the prepared baking sheet. Bake in the preheated oven for 15 minutes, stirring halfway through to ensure an even coating.
Remove the baking sheet from the oven and let the popcorn cool completely. The caramel coating will harden as it cools.
Once cooled, break the caramel corn into pieces and serve. Store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 313 mg | 14% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 0.3 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 55 mg | 1% | |
*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.
