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Home » Homemade Caramel Corn

Homemade Caramel Corn

January 23, 2009 //  by Donielle Baker

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Nothing beats a good batch of homemade caramel corn. Sweet and salty all at once, this version uses sugars with minimal processing, leaving it with a slighty mellow yet rich flavor from the real maple syrup.

Homemade Caramel Corn without the corn 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.

Print Recipe

Homemade Caramel Corn

Course: Dessert
Author: Donielle

Ingredients

  • 1/4 cup organic popping corn
  • 2 Tbsp butter or coconut oil for popping
  • you’ll want about 6 cups of popped corn
  • The caramel:
  • 1/4 cup butter
  • 1/2 cup whole cane sugar
  • 1/4 cup real maple syrup
  • 1/2 tsp vanilla
  • 1/4 tsp sea salt
  • optional – chopped nuts

Instructions

  • 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!

I also love to take a big bowl of caramel corn to family get-togethers and it’s a great gift item as well.

One of my favorite add-in’s is a big spoonful of peanut butter (approximately 2-3 tablespoons), though you can use any nut or seed butter you have on hand.

Some links (including Amazon.com links) in our posts might be affiliate links. This means that, at no additional cost to you, I may earn an affiliate marketing commission if you make a purchase.

Some links (including Amazon.com links) in our posts might be affiliate links. This means that, at no additional cost to you, I may earn an affiliate marketing commission if you make a purchase.

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Donielle Baker

Donielle Baker

owner and editor of Natural Fertility and Wellness at Natural Fertility and Wellness
I believe women can learn how to heal their bodies & balance their hormones through natural methods. An advocate for natural health, I have a passion for nourishing/real food nutrition and natural living. My personal background includes both infertility and miscarriage and I started Natural Fertility and Wellness in 2008 in order to share all of the information I found helpful in my journey to heal from PCOS and overcome infertility.
Donielle Baker

@donielle

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Category: Desserts and Sweet Things, Fertility diet recipesTag: Recipe

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Reader Interactions

Comments

  1. Michele @ Frugal Granola

    January 23, 2009 at 7:00 pm

    We seriously just made caramel corn, and I’m sitting here munching on it! 🙂 Looking at your recipe, ours is very similar; I use honey instead of maple syrup. Yum! 🙂 I like to stir in some peanuts, too, so that it tastes like Cracker Jack.

    Blessings,
    Michele

  2. Julie

    February 14, 2009 at 6:11 pm

    Have you tried popping your corn in coconut oil like Kelly the Kitchen Kop? OH MY. Yum. It tastes heavenly with just salt; I can only imagine what it would taste like with carmel.

  3. Donielle

    February 15, 2009 at 8:12 am

    Julie – I’m out of my kitchen coconut oil right now, but I have made it many times w/ it. Right now my only jar of coconut oil I have is in the bathroom, so I get lazy and just use butter. Still yummier than store bought!

  4. Anna

    March 20, 2009 at 11:10 am

    What is sucanat? I have a similar recipe that calls for brown sugar. Mine also calls for baking soda which makes the topping very light and tasty!

  5. Donielle

    March 22, 2009 at 11:17 am

    Sucanat is basically sugar in it’s most natural form. It’s pure dried cane sugar juice that retains it’s molasses content.

    I use it to replace brown sugar in recipes as brown sugar is actually refined white sugar with the molasses added back in for coloring and flavor.

  6. Tammy L

    December 2, 2009 at 2:20 pm

    Thanks for sharing, Donielle! Do you happen to have a picture of this recipe? 🙂 It sounds so yummy! 😀

    • donielle

      December 2, 2009 at 3:56 pm

      @Tammy L, It’s fabulous! I actually made a big batch of it on Monday to keep in a large ziploc and snack on throughout the week. And I’d love to show you a picture, but our ‘week’ of popcorn lasted only 2 days! But maybe the “I have to take a pic for my blog” excuse is reason enough to make it again. 🙂 I’ll let you know when I get one up!

  7. Catherine

    June 20, 2010 at 12:38 am

    Divine, didn’t think I would be able to eat carmel corn again!

  8. amanda

    May 3, 2013 at 4:55 pm

    Discovered this recipe a few months ago, and I absolutely love it! I’ve made & mailed it to quite a few new moms as a special treat, and everyone’s loved it. Works perfectly with coconut sugar, and is also wonderful sprinkled with a little natural cocoa powder. Thanks for the perfect recipe!

    • Donielle

      May 3, 2013 at 5:45 pm

      @amanda, Yay – so glad you like it! It’s one of our favorite indulgences too. 🙂

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