Does it get any better than homemade caramel? I think not! It’s my absolute favorite sweet flavor and today we are making the ultimate holiday treat – homemade caramel popcorn.
I don’t know about you, but growing up, I always remember popcorn mixes during the holidays. Especially those huge tins with regular, caramel, and cheese. I am a sucker for anything caramel and always loved the caramel corn flavor.
While holiday popcorn tins are great, we are stepping it up and making homemade caramel popcorn. This version is so easy to make and a little bit better for you! While I am not going to say this is a healthy recipe as it has a decent amount of butter and sugar, we lightened up the caramel sauce some. You will never go back to store-bought once make this easy caramel corn recipe.
We are also using organic popcorn from NOW. It is organic, non-GMO, has no additives, and makes the best and most natural puffs. A serving also has 5 grams of fiber and 4 grams of protein! It makes a great healthy snack as is, although we are jazzing it up.
I am all about moderation and balance and this is it! Make a batch to enjoy over the holidays, gift to friends and family, or just eat during movie night!
Why we love this homemade caramel popcorn recipe
- super easy to make – you just need one pot and a couple of baking sheets.
- made with only 6 simple ingredients – no corn syrup, weird additives, or preservatives.
- better for you than your typical store-bought kinds
- made with easy homemade caramel sauce – no candy thermometer needed!
- tastes absolutely delicious! This recipe is always a hit wherever I bring it!
Is caramel popcorn healthy?
I wouldn’t say caramel popcorn is a healthy option, but it can still be enjoyed in moderation. Plain popcorn is high-volume food, meaning you can eat a lot of it for not a lot of calories. It also contains a good serving of fiber and a little protein. When adding the caramel sauce, it does add a decent amount of fat and sugar.
Making it a home can be a healthier option though! This caramel popcorn recipe is made without corn syrup and cuts down on sugar and butter more than your standard recipe. I am all about moderation and balance and therefore some homemade caramel popcorn with butter and sugar totally fits that!
Ingredients
- coconut oil
- popcorn kernels
- butter
- coconut sugar
- full-fat coconut milk
- sea salt
How to make homemade caramel popcorn
- Preheat the oven to 250 degrees Fahrenheit and line two baking sheets with parchment paper.
- Make your popcorn. Add your coconut oil to a large pot or dutch oven and melt over medium heat. Add 3 popcorn kernels and place the lid over the pan. Once they pop, the oil is ready. Add the remaining popcorn kernels, spreading out evenly over the bottom of the pan in a single layer. Cover with a lid and allow kernels to pop. Shake/agitate the pan around a few times while it pops to make sure all the kernels get popped. Once done, pick out any kernels that didn’t pop (you can do this by transferring the popcorn to a large bowl or baking sheet).
- Make your caramel sauce. Wipe out your pan and let cool for a minute or two. Melt your butter over medium-low heat. Add your coconut sugar and full-fat coconut milk and whisk well to combine. Cook for 5-7 minutes over a low simmer, whisking constantly. Be careful not to burn it and turn down the heat if needed. You can also remove it from the heat for short periods of time to make sure it doesn’t get too hot. As it cooks, the sauce will thicken. Remove from heat and let cool a little (it will thicken a little more). Stir in the salt.
- Coat popcorn in caramel sauce. Add your popcorn to the saucepan the caramel sauce is in. Using a spatula, carefully mix well to combine, making sure to evenly coat all the pieces. Pour the mixture out on your lined baking sheets, spreading out in a single layer. The more spread out it is, the crispier it will get. If there is extra caramel sauce in the pan, use a spatula to drizzle it over the popcorn.
- Bake for 30-35 minutes, stirring once halfway through.
- Enjoy! Enjoy it warm or let cool completely before storing or transferring it. As it cools, it will crisp up more.
Why is my caramel popcorn not crunchy?
If your caramel popcorn is not crunchy, you didn’t let it bake long enough or completely cool before you stored it. When baking, make sure it is spread out evenly and not overlapping. This allows airflow to get crunchy. And the longer you bake, the crispier it will get. Allow to completely cool before storing so no moisture forms.
Storage
Once your homemade caramel popcorn is completely cooled, transfer it to a large sealable airtight container, tin lined with parchment paper, or a reusable silicone bag or plastic bag. It will last 1-2 weeks.
Can you freeze homemade caramel popcorn?
Freeze in an airtight container or resealable bag for up to 3 months. If you find the popcorn has softened, reheat it in the oven for 10-15 minutes at 250 degrees Fahrenheit.
Substitutions and additions
After testing the caramel recipe 5-6 times, I found that the caramel sauce should just be butter and sugar. The different variations I tried just didn’t compare, but you could try these substitutions if you like.
- butter – you can use dairy or dairy-free butter. I haven’t tried ghee, but I think it would work the same. Dairy-free butter will make the caramel sauce vegan.
- coconut sugar – if you don’t have coconut sugar, you can use brown sugar. You need to use granulated sugar and not liquid sweeteners (like honey or maple syrup).
- coconut milk – you could use coconut cream or heavy cream in place of the full-fat coconut milk. I haven’t tried either, but they have a similar consistency and should work.
While I am a sucker for caramel popcorn just the way it is, here are some add-ins you can do to spice it up.
- chocolate – mix in some chocolate chips for a chocolate and caramel combo, or better yet, drizzle some melted chocolate overtop once the caramel corn has cooled.
- nuts – add in some healthy fats with some almonds, pecans, or cashews. You can even toss them in the caramel sauce to get them a little coated.
- pretzels – break up some pretzel pieces for a sweet and salty mix.
More holiday dessert recipes
- protein hot chocolate
- honey roasted cashews
- gingerbread blondies
- pumpkin chocolate chip bars
- cinnamon sugar candied nuts
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Homemade Caramel Popcorn
ingredients
Homemade Popcorn
- 1 1/2 tablespoons coconut oil
- 1/2 cup popcorn kernels (105 grams)
Homemade Caramel Sauce
- 6 1/2 tablespoons butter
- 1/2 cup coconut sugar
- 1/2 cup full-fat coconut milk (make sure fully combined when using canned coconut milk)*
- 1/2 teaspoon salt
instructions
- Preheat the oven to 250 degrees Fahrenheit and line two baking sheets with parchment paper.
- Make your popcorn. Add your coconut oil to a large pot or dutch oven and melt over medium heat. Add 3 popcorn kernels and place the lid over the pan. Once they pop, the oil is ready. Add the remaining popcorn kernels, spreading out evenly over the bottom of the pan in a single layer. Cover with a lid and allow kernels to pop. Shake/agitate the pan around a few times while it pops to make sure all the kernels get popped. Once done, pick out any kernels that didn't pop (you can do this by transferring the popcorn to a large bowl or baking sheet).
- Make your caramel sauce. Wipe out your pan and let cool for a minute or two. Melt your butter over medium-low heat. Add your coconut sugar and full-fat coconut milk and whisk well to combine. Cook for 5-7 minutes over a low simmer, whisking constantly. Be careful not to burn it and turn down the heat if needed. You can also remove it from the heat for short periods of time to make sure it doesn’t get too hot. As it cooks, the sauce will thicken. Remove from heat and let cool a little (it will thicken a little more). Stir in the salt.
- Coat popcorn in caramel sauce. Add your popcorn to the saucepan the caramel sauce is in. Using a spatula, carefully mix well to combine, making sure to evenly coat all the pieces. Pour the mixture out on your lined baking sheets, spreading out in a single layer. The more spread out it is, the crispier it will get. If there is extra caramel sauce in the pan, use a spatula to drizzle it over the popcorn.
- Bake for 30-35 minutes, stirring once halfway through.
- Enjoy! Enjoy it warm or let cool completely before storing or transferring it. As it cools, it will crisp up more.
notes
- as the caramel sauce cools, it will thicken some. You don’t want to cool too much as it’s easier to mix when it’s warm. A few minutes to cool is just enough!
- make sure your baking sheets are spread out in the oven. Either leave enough room between baking racks or if your oven is big enough, place both sheets on the same rack. This allows for even airflow to cook the caramel popcorn.
- you can bake longer if you like. The longer you bake, the crispier it will get.
- store in a large sealable airtight container, tin lined with parchment paper, or reusable silicone bag or plastic bag.
- once popped, the popcorn makes about 10 cups. After it is mixed with the caramel sauce and cooked, it makes 5 1/2 cups.
nutrition
This post was originally posted in December 2020 and sponsored in partnership with NOW and has since been updated. All opinions expressed (as always) are my own. I only partner with brands I trust and recommend – thank you for helping make Eat the Gains possible!
Dad says
Love pop corn one of my major food groups 🤪can’t wait to try it
Kelly Nardo says
Haha, it sure is! I hope you love it!
Bryce Brestelli says
My whole family RAVED about this! They are usually skeptical when I use some “crunchy” ingredients (coconut milk, etc) but they loved it! My mother in law doesn’t usually like caramel corn and she went back for thirds!
Kelly says
Haha, I love this! Glad everyone enjoyed Bryce!
Dad says
Yummy
Kelly says
You guys have to try it! You will love it!!