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Homemade Caramel Popcorn
Lily

Homemade Caramel Popcorn Without Corn Syrup

This crunchy, buttery caramel popcorn skips the corn syrup and delivers big nostalgia vibes with simple pantry staples. Ready in under 30 minutes, it's your new movie-night favorite—no weird ingredients or sugar crashes included.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 cups
Course: Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups popped popcorn (air-popped or stovetop)
  • 1/2 cup unsalted butter
  • 1/2 cup packed brown sugar
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 pinch salt

Equipment

  • air popper or stovetop pot
  • medium saucepan
  • whisk
  • large mixing bowl
  • parchment-lined baking sheet
  • spatula or wooden spoon

Method
 

  1. Pop the popcorn using an air popper or stovetop. Avoid microwave popcorn with artificial flavors.
  2. In a medium saucepan over medium heat, melt butter, brown sugar, and honey. Stir frequently until the mixture begins to boil (about 3–4 minutes).
  3. Remove from heat and immediately whisk in vanilla, baking soda, and salt. The mixture will foam—this is normal.
  4. Place the popcorn in a large bowl and drizzle with the caramel sauce. Toss well to coat all kernels evenly.
  5. Spread the coated popcorn on a parchment-lined baking sheet. Bake at 250°F (120°C) for 45 minutes, stirring every 15 minutes to ensure even crisping.
  6. Remove from oven and let cool completely. Break into chunks and serve or store.

Notes

Make it your own: stir in nuts, a drizzle of chocolate, or a pinch of sea salt. Store in an airtight container for up to 5 days, or freeze for 2 months. For a vegan version, swap butter with coconut oil and honey with maple syrup.