Healthier Caramel Corn with Maple Syrup
Delicious homemade caramel corn made with maple syrup instead of corn syrup. The maple adds such a wonderful flavor to the fresh popcorn!
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons coconut oil
- 1/2 cup organic popcorn kernels
- 5 tablespoons butter
- 1/2 cup pure maple syrup
- 1/2 teaspoon kosher salt
- pinch of cinnamon
- 1/4 teaspoon baking soda
- 1/2 cup salted peanuts (or walnuts, cashews)
Instructions
- 1
In a dutch oven, heat coconut oil until hot. (Test by putting one kernel in, and should bubble around the edges.) Add popcorn and swirl to coat.
- 2
Cover and cook on medium high, shaking pot, until all popcorn is popped. While doing this, occasionally let a little peep of air out so that popcorn doesn't steam. You can also use an air popper to make the popcorn if you'd like!
- 3
Put popcorn in a large bowl or pan, and remove any unpopped kernels. Add nuts, if using.
- 4
In a high sided saucepan, add maple syrup and butter. Boil until mixture reaches 230 to 235 degrees F on a thermometer. Remove and add salt, cinnamon, and baking soda, stirring. Quickly pour mixture on popcorn and stir to fully coat.
- 5
Pour mixture onto a parchment lined baking sheet in a single layer. Bake at 250 degrees F for 45-50 minutes, stirring once in the middle of baking, until mostly dry. Let cool completely; caramel corn will firm up and be perfectly crisp. Store in an airtight container or ziploc bag.