Caramel Popcorn Recipe without Corn Syrup

Here is a quick and easy caramel popcorn recipe without using any corn syrup. This classic homemade buttery caramel popcorn recipe is a delicious summer time or holiday treat for everyone. You can store these caramel popcorns in an airtight container or plastic bag for up to 5 to 7 days.

Ingredients

  • ¼ cup popcorn kernels
  • 2 tbsp oil or butter
  • ½ cup peanuts
  • ½ cup almonds

Caramel Sauce

  • 6 tbsp melted butter
  • ⅓ cup brown sugar
  • ½ tsp salt
  • 2 tsp vanilla extract
  • 1 tsp vinegar
  • 1 tsp baking soda

How to make caramel popcorn

Preheat oven at 250F.

In a large, heavy-bottom pot, add 2 tbsp of oil or butter and corn kernels. Cover the pot with a lid, turn the heat to high and wait for the kernels to start popping.

When the kernels start popping, wait for 1 minute and then turn off heat. Pour the popcorn on a sheet pan or a baking dish. Pick out the un-popped kernels. Add peanuts and almonds to popcorn and mix.

In a saucepan, add brown sugar, butter, vanilla extract and salt. Stir to mix and then cook over medium low heat. Allow to simmer for 5 minutes without touching it. Do not boil.

Turn off heat and add vinegar and baking soda and mix them well. Pour this sauce over the popcorn immediately and mix with a wooden spoon to coat the popcorn well.

Bake for 10 to 15 minutes. Remove from the oven. Let the popcorn to cool completely before serving.

Caramel Popcorn Recipe without Corn Syrup
Print Recipe

Caramel Popcorn Recipe without Corn Syrup

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Snack
Servings: 6 people
Author: Rehan

Ingredients

  • ¼ cup popcorn kernels
  • 2 tbsp oil or butter
  • ½ cup peanuts
  • ½ cup almonds

Caramel Sauce

  • 6 tbsp melted butter
  • ⅓ cup brown sugar
  • ½ tsp salt
  • 2 tsp vanilla extract
  • 1 tsp vinegar
  • 1 tsp baking soda

Instructions

  • Preheat oven at 250F.
  • In a large, heavy-bottom pot, add 2 tbsp of oil or butter and corn kernels. Cover the pot with a lid, turn the heat to high and wait for the kernels to start popping.
  • When the kernels start popping, wait for 1 minute and then turn off heat. Pour the popcorn on a sheet pan or a baking dish. Pick out the un-popped kernels. Add peanuts and almonds to popcorn and mix.
  • In a saucepan, add brown sugar, butter, vanilla extract and salt. Stir to mix and then cook over medium low heat. Allow to simmer for 5minutes without touching it. Do not boil.
  • Turn off heat and add vinegar and baking soda and mix them well. Pour this sauce over the popcorn immediately and mix with a wooden spoon to coat the popcorn well.
  • Bake for 10 to 15 minutes. Remove from the oven. Let the popcorn to cool completely before serving.

Video

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