Name: Delicious Caramel Popcorn Without Corn Syrup Recipe
Prep time: 10 min
Cook time: PT-489887H54M59S
Total time: PT-489887H54M59S
Cuisine: American
Ingredients: 10–12 cups popped popcorn (air-popped or stovetop); 1/2 cup unsalted butter; 1 cup brown sugar; 1/4 cup honey or maple syrup; 1 tsp vanilla extract; 1/2 tsp baking soda; 1/4 tsp salt (optional, for salted caramel)

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This delicious caramel popcorn without corn syrup is the perfect balance of sweet, salty, and crunchy—all made without any processed syrups. I love whipping up a batch of this treat for movie nights, holiday gifts, or just to satisfy a sweet craving. It’s simple to make at home and tastes so much better than anything store-bought.

Why You’ll Love This Recipe

I love that this caramel popcorn is made with everyday ingredients—no corn syrup needed. It still delivers that classic, rich caramel flavor and irresistible crunch. It’s easy to make on the stovetop or in the oven for a crispier finish, and I can tweak the sweetness or saltiness to match my taste. Plus, it makes a great edible gift during the holidays.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Popped popcorn (air-popped or stovetop works best)
Unsalted butter
Brown sugar
Honey or maple syrup (as the corn syrup alternative)
Vanilla extract
Baking soda
Salt (optional, for a salted caramel twist)

Directions

I start by popping the popcorn and setting it aside in a large mixing bowl, making sure to remove any unpopped kernels.
In a saucepan over medium heat, I melt the butter, then stir in the brown sugar and honey (or maple syrup).
I bring the mixture to a gentle boil and let it simmer for about 4–5 minutes without stirring, until it thickens slightly.
I remove the pan from the heat and stir in the vanilla extract and baking soda. The mixture will foam up a bit—that’s normal and helps coat the popcorn evenly.
I quickly pour the caramel over the popcorn and stir well to coat every kernel.
For softer caramel popcorn, I let it cool and enjoy as is.
For crispier caramel popcorn, I spread it on a parchment-lined baking sheet and bake it at 250°F (120°C) for 45 minutes, stirring every 15 minutes.
Once done, I let it cool completely before breaking it into pieces.

Servings and timing

This recipe makes about 10–12 cups of caramel popcorn, perfect for sharing. Prep time is 10 minutes, and cook time ranges from 5 minutes for soft popcorn to about 45 minutes if I choose to bake it. Total time is around 15 to 55 minutes, depending on the texture I prefer.

Variations

I add a pinch of sea salt to the caramel for a salted caramel version.
For a festive twist, I mix in chopped nuts, chocolate chips, or crushed candy canes after baking.
I drizzle melted dark chocolate over the cooled caramel popcorn for an extra indulgent treat.
Using maple syrup instead of honey gives it a richer, more robust flavor.

Storage/reheating

I store the cooled caramel popcorn in an airtight container at room temperature for up to one week. To keep it crisp, I avoid humidity and always use a tightly sealed container. If it softens, I reheat it in a 250°F (120°C) oven for 10–15 minutes to bring back the crunch.

FAQs

Can I use microwave popcorn?

I prefer using air-popped or stovetop popcorn so I can control the oil and salt. If I use microwave popcorn, I go for the plain, unsalted kind.

What can I use instead of baking soda?

Baking soda is what gives the caramel a light, airy texture that coats the popcorn well. I don’t skip it, but if I absolutely must, I reduce the caramel cooking time to avoid it getting too hard.

Is honey or maple syrup better?

Both work great. Honey gives a classic sweetness, while maple syrup adds a deeper flavor. I use whichever I have on hand or whichever flavor I’m in the mood for.

Can I make this dairy-free?

Yes, I’ve used plant-based butter successfully. Just make sure it’s unsalted and good for baking to get the right consistency.

Why do I need to bake the popcorn?

Baking makes the caramel coating crisp up and helps it last longer without getting sticky. If I like it softer, I skip the baking step.

Conclusion

This caramel popcorn without corn syrup has become one of my favorite easy treats to make at home. It’s crunchy, sweet, and made with simple ingredients that I always have on hand. Whether I keep it soft or bake it for extra crunch, this recipe never fails to impress—and once I start snacking, it’s hard to stop.