Nothing beats a good batch of homemade caramel corn. Sweet and salty all at once, this version uses only natural sugars, leaving it with a slighty mellow yet rich flavor from the real maple syrup.
I got this basic recipe from Kelly the Kitchen Kop and changed it just slightly for my own tastes. I love to make this when I get a sweet tooth and I feel much better about it knowing I use only real, whole ingredients and there’s no high fructose corn syrup in it! It’s my new favorite Saturday night snack.
- ¼ cup organic popping corn
- 2 Tbsp butter or coconut oil (for popping)
- (you’ll want about 6 cups of popped corn)
- The topping:
- ¼ cup butter
- ½ cup whole cane sugar
- ¼ cup real maple syrup
- ½ tsp vanilla
- ¼ tsp sea salt
- optional – chopped nuts
- Preheat oven to 300 degrees.
- Mix topping ingredients together in saucepan over medium heat while corn is popping (or for about 2 minutes).
- Then mix the topping and popcorn (and nuts if using) together well in a large bowl, taking out any unpopped kernels you find.
- Place in a 300 degree oven for about 15 minutes.
- Let cool slightly and break apart. Enjoy!
All images and content are protected under US copyright laws, please do not copy and paste.
Links in the post above may be affiliate or referral links - meaning that through a sale I may be given monetary benefit. I blog with integrity and only endorse companies and products I love.
I am not a doctor and don\'t pretend to be one. Use everything you read only to inspire you to do your own research and be an advocate for your own health. Please read my disclaimer in full.