Sugar-free and Corn-Syrup-free Caramel Corn
This is a recipe from my new book, Good and Easy Eats. As I’ve been working on the website this week (preparing for the big launch of the book this Saturday!) I decided to add a band of food images to the home page. I called out to my teenage son, “Which recipe should I have a picture of on the site?” and without pausing he said, “Caramel Corn!”. So within minutes I bought a lovely little image at istockphoto.com and had it loaded to the site. It looks really cute. If you haven’t visited the new site in a little while you might want to check it out www.goodandeasyeats.com. I’ve added a number of new pages, more information and a couple of reviews.
Caramel Corn
By the way- if you want to make a less-sweet version (more like “Kettle Corn”) you can cut the amount of oil and honey in half
Pop ½ cup of popcorn (produces 2-3 quarts of popcorn)
3 Tbsp. coconut oil/butter
1/3 cup honey
or maple syrup
up to ¼ tsp. sea salt
Pinch of baking soda
opt.: 2 Tbsp. molasses*
Pour popped popcorn into a large casserole dish (or two smaller ones). Heat the rest of the ingredients (except for the baking soda) in a saucepan until bubbly. Keep on a low boil, whisking occasionally- for 4-5 minutes- until the mixture begins to thicken. Whisk in a pinch of baking soda and then pour over the popcorn. Mix until popcorn is well coated. Bake for 1 hour at 275 degrees, stirring every 15-20 minutes. Pour into a large glass bowl and allow to cool before serving. Store in an airtight container to keep crisp.
* adding molasses gives it a more old-fashioned flavor (sorry- no toy prize included!).
Opt: add 1/2 cup nuts (cashews, almonds) to the popcorn before topping with the caramel
This is a super easy version, as you don’t have to struggle
to keep it on the baking sheets when you stir it during baking.
15 Responses to “Sugar-free and Corn-Syrup-free Caramel Corn”
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Kim Wilson has spent over 12 years developing recipes based on whole, natural ingredients. She has seven diet and health books currently in print and still enjoys working on recipes to satisfy a variety of needs. She is particularly motivated to develop recipes that help those dealing with food allergies and conditions like candida. If you are looking for tasty recipes that avoid animal products, wheat, soy, dairy, eggs, yeast and other problematic foods, you've come to the right place. It's Kim's sincere hope that you find some highly enjoyable, highly beneficial foods on this blog. You can check out more articles as well as information on her books at www.simplynaturalhealth.com
This looks great, Kim! I am off these sweeteners, but I may just have to try subbing or making this for others. Well done!
Oh, finally a good recipe to replace my unhealthy one, a favorite family treat. I am looking SO forward to the new book.
I can’t wait to try this! Caramel popcorn is a holiday tradition, but one I haven’t kept up due to the corn syrup. Thank you so much!!
Congrats on your book!
Is there another fat that can be substituted for the coconut oil? My boy is sensitive to coconut. Thanks!
I’d love to hear if you come up with a new version!
That’s great. I hope you love it.
You could try palm oil, or if you use dairy, you could use organic butter.
Just made this and it’s delicious. Perfect for my sweet tooth and for holiday parties. Never has a treat been so easy to make. I used one T. of molasses and half syrup half honey. It turned out great!
So glad you liked it. I was excited to think that such a small amount of ingredients made such a large batch of sweet treats!
I tried this recipe and my popcorn wilted down to nothing, am I doing something wrong? I would appreciate any advice on this recipe.
Thanks in advance,
Leslie
I’m so sorry you had this experience. It sounds like the popcorn had contact with water. The oil and honey shouldn’t cause the popcorn to “wilt”. I’d encourage you to give it another try. I’d love to hear if anyone else has some ideas of what may have happened here.
Anyone ever try this recipe with agave? Just wondering if it would work before I attempt it!
TIA!
No, I haven’t tried this with agave. Agave tends to have a milder flavor, so it might not be quite as tasty.
I just made a similar recipe with agave…it was soggy and not at all caramel corn-ish. I think honey would work better, as I think it likely sugars up better lending to a better texture. That’s how I found this recipe
Hoping it works better than my last fiasco!
This should work out much better. Let me know how you enjoyed it.