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A close up of a white bowl filled with homemade caramel popcorn.
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5 from 4 votes

Homemade Caramel Popcorn

Easy homemade caramel popcorn made from freshly popped popcorn and a homemade caramel sauce without corn syrup. Super easy to make and absolutely delicious! You won't have to buy store-bought again!
Course Dessert, Snack
Cuisine American
Keyword caramel corn recipe, caramel popcorn recipe, easy caramel popcorn, homemade caramel popcorn
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 5 1/2 cups
Calories 153kcal
Author Kelly

Ingredients

Homemade Popcorn

Homemade Caramel Sauce

  • 6 1/2 tablespoons butter
  • 1/2 cup coconut sugar (72 grams)
  • 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 pan 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 them to a bowl or baking sheet).
  • Next, make your caramel sauce. Melt your butter in a large saucepan over medium-low heat. I used the same pan as the popcorn cooked in and just wiped it out before adding the butter. Then 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. The sauce will thicken as it cooks. Remove from heat and let cool just a little (it will thicken a little more). Stir in the salt.
  • 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.
  • Spead the caramel popcorn out on the two baking sheets lined with parchment paper. The popcorn can be touching, but have it 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 at 250 degrees Fahrenheit, stirring once halfway through. Enjoy it warm or let cool completely before storing it! As it cools, it will crispy up more.

Notes

  • When using canned full-fat coconut milk, it can sometimes be separated with the liquid/water on the bottom and cream on the top. Make sure to mix well so it's fully combined before using.
  • 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 glass dish, 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

Serving: 1/2 cup | Calories: 153kcal | Carbohydrates: 14g | Protein: 1.1g | Fat: 10.7g | Saturated Fat: 7.5g | Monounsaturated Fat: 0.1g | Potassium: 70mg | Fiber: 1.2g | Sugar: 6.7g | Vitamin A: 384IU | Iron: 0.3mg