Caramel Popcorn Without Corn Syrup
Our homemade caramel corn recipe is made with simple ingredients you probably have on hand. Serve this sweet and crunchy treat for an afternoon snack, movie night or parties.
Servings: 8
Calories: 218kcal
Ingredients
- 4 tablespoons coconut oil
- 1 cup popcorn kernels
- 1 teaspoon salt optional
- 1/2 cup granulated sugar
- 3 teaspoons water
- 2 tablespoons butter
- 1/2 cup whole milk
Instructions
Stovetop Popcorn Instructions
- Heat the oil in a large pot with a lid. Drop 3-4 kernels into the hot oil and heat over medium-high heat until they pop.
- Add remaining kernels and give it a quick shake to coat the kernels with oil, then cover the pot.
- Continue cooking over medium heat, shaking the pot every 15-20 seconds, until the popping slows to 2-3 seconds apart. Remove pan from the heat, uncover and add the salt if using. Transfer popped corn to a large bowl, removing any unpopped kernels.
Instant Pot Popcorn Instructions
- Set the instant pot to Sauté mode and add the coconut oil. After the oil has melted, add the popcorn kernels and stir until the kernels are coated in oil.4 tablespoons coconut oil
- Continue stirring until kernels begin to pop. Place the lid on, leaving closed until the popping has slowed or stopped.
- Turn off the Instant Pot, open the lid and remove the popped corn. Sift out any unpopped kernels and throw away. Toss with the salt if using and set aside.1 teaspoon salt
Homemade Caramel Sauce Instructions
- Add sugar and water to a saucepan over Medium heat. Do not stir while allowing sugar to melt.1/2 cup granulated sugar, 3 teaspoons water
- Once the sugar turns a light brown color, add the butter and melt. After the butter has melted, slowly stir in the milk and cook for 5 minutes. Remove from the heat. The caramel will thicken as it cools.2 tablespoons butter, 1/2 cup whole milk
- As soon as the caramel thickens, pour half of the caramel sauce on the popcorn and gently stir until the popcorn is fully coated. Place coated popcorn in the refrigerator for 1 hour.
- Remove popcorn from the refrigerator and pour the remaining caramel over the popcorn. Place back in the refrigerator until popcorn has set up.
Notes
- Keep a close eye the pot when making the popcorn and caramel sauce - it burns easily.
- Flavor options: add peanuts with the 2nd coating of caramel for a cracker jack-style treat; drizzle with melted chocolate after the caramel corn has set up for a rich treat.
- To store: it's best eaten within a day but will stay good for up to a week if stored in an airtight container or bag.
Nutrition
Calories: 218kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 321mg | Potassium: 80mg | Fiber: 3g | Sugar: 13g | Vitamin A: 112IU | Calcium: 21mg | Iron: 1mg