Mimi's Organic Eats » Snack Recipes » Organic Caramel Corn

Organic Caramel Corn

Caramel corn is a classic holiday treat. This nostalgic snack perfectly marries the light, airy crunch of popcorn with the rich, buttery sweetness of caramel. This recipe for Organic Caramel Corn only has 7 ingredients and is made with true caramel for the ultimate indulgence that you will feel good about sharing!

If you're looking for more homemade snacks, try Pink Himalayan Sea Salt Popcorn, Honey Roasted Cashews, or Honey Sesame Dark Chocolate Bark.

organic caramel corn

I grew up in Chicago, with the famous Garrett's Popcorn. But, even though we lived there and could get it anytime, we only ever had it during Christmas. It was always part of my Grandma's Christmas gifts to us. She would trek downtown to the iconic shop and buy us all caramel corn and she gave it to us on Christmas Eve.

When I moved out of town, she even would send me caramel corn every Christmas. But, when she retired and moved to the beach, there was no more caramel corning coming my way. So, that's when I created this Organic Caramel Corn recipe!

Why You'll Love This Recipe

Nostalgic: Caramel corn will always be nostalgic for me because we had it at Christmas every year. So, whenever I eat this it just takes me back to being a kid again.

Organic Ingredients: I use organic ingredients in this recipe for Organic Caramel Corn! It is also free of corn syrup and seed oils as well so you can smile with every bite!

Holiday Treat: This Organic Caramel Corn make the best treat during the holidays. It has a longer shelf life than cookies so it makes a great gift that everyone will devour!

organic caramel corn

Ingredients

Popcorn Kernels: Always buy organic popcorn kernels because non organic corn can be one of the worst things to eat.

Coconut Oil: I use organic from Costco! Use your favorite.

Salted Butter: Salted butter is used in the caramel for this recipe, Organic Valley is my favorite.

Cane Sugar: I use Wholesome cane sugar here for the best flavor.

Heavy Whipping Cream: This is key for the caramel, and Organic Valley is what I used here.

Fine Sea Salt: I use Frontier Co-Op Fine Sea Salt. This is way less salty than table salt, so just be ware if you are using a different brand.

Baking Soda: The baking soda is key for this recipe as this is what makes the caramel expand in the oven to evenly coat the caramel corn. Without this ingredient the texture can be less than ideal as well. I use aluminum free baking soda from Frontier Co-Op.

Tools Needed

Digital Food Scale

Caraway Stock Pot

3-Quart Pot

Mixing Bowl

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

Subscribe to Mimi's Organic Eats Channel

Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!

Subscribing is easy and just by subscribing, you are directly supporting my site!

woman sharing cookies with pug in kitchen

Step by Step Instructions

Step 1

Make the popcorn: In a large pot add coconut oil and 3 corn kernels, cover with a lid and put over medium/high heat. Once one or all kernels have popped, remove popped kernels and add all remaining corn kernels and cover with a lid. Heat kernels for 1 minute. Intermittently, gently swirl around the kernels in the pot to coat them all in coconut oil.

Once kernels start to pop, shake the pot frequently so popped kernels rise to the top. When popping slows to 1 second between pops, remove pot from heat and remove lid. Carefully pour popped corn into large bowl and allow it cool completely.

Step 2

Preheat the oven to 350°F. Line two bakings sheet with parchment paper.

Step 3

Make the caramel: In a pot over medium heat add the sugar. Once the sugar starts to melt, stir with a high heat spatula to keep from burning. Sugar clumps will form until the sugar turns into a liquid.

Once the sugar has completely melted into a liquid, add the butter. Be careful because steam will rise up quickly. Stir rapidly until the mixture is combined.

Once the butter is completely combined, add in the cream a little at a time. Be careful, because the cream is colder than the sugar mixture so more steam will rise up quickly. Stir rapidly to combine completely when each amount of cream is added.

Once completely combined, remove from heat and add in the sea salt and stir. Last, add in the baking soda and stir to combine.

Step 4

Make the caramel corn: Pour over the popcorn, and stir to coat it as evenly as possible. Then spread the popcorn evenly onto the prepared baking sheets.

Bake for 7 to 10 minutes or until it looks dry.

organic caramel corn

FAQ's

Can I use unsalted butter?

Yes, just add a pinch more salt to the recipe.

Why do you add baking soda to caramel corn?

While baking soda is not a traditional ingredient in caramel, it is in caramel corn. The baking soda is a key ingredient in this recipe as it helps the caramel expand in the oven while baking and this helps coat all the popcorn completely. It also helps with the texture of caramel corn that makes it crisp, a little chewy, and perfectly crunchy.

How do you store homemade caramel corn?

Store in an airtight container for up to 2 weeks.

Craving More?

organic caramel corn

Organic Caramel Corn

Mimi Council
This recipe for Organic Caramel Corn combines freshly popped popcorn with true caramel for a sweet and salty snack that is free of artificial colors, flavors, seed oils, and more.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Snack
Cuisine American
Makes 8 servings
Calories 386 kcal

Equipment

Ingredients
 
 

Instructions
 

  • In a large pot add coconut oil and 3 corn kernels, cover with a lid and put over medium/high heat.
  • Once one or all kernels have popped, remove popped kernels and add all remaining corn kernels and cover with a lid. Heat kernels for 1 minute. Intermittently, gently swirl around the kernels in the pot to coat them all in coconut oil.
  • Once kernels start to pop, shake the pot frequently so popped kernels rise to the top. When popping slows to 1 second between pops, remove pot from heat and remove lid. Carefully pour popped corn into large bowl and allow it cool completely.
  • Preheat the oven to 350°F. Line two bakings sheet with parchment paper.
  • In a pot over medium heat add the sugar. Once the sugar starts to melt, stir with a high heat spatula to keep from burning. Sugar clumps will form until the sugar turns into a liquid.
  • Once the sugar has completely melted into a liquid, add the butter. Be careful because steam will rise up quickly. Stir rapidly until the mixture is combined.
  • Once the butter is completely combined, add in the cream a little at a time. Be careful, because the cream is colder than the sugar mixture so more steam will rise up quickly. Stir rapidly to combine completely when each amount of cream is added.
  • Once completely combined, remove from heat and add in the sea salt and stir. Last, add in the baking soda and stir to combine.
  • Pour over the popcorn, and stir to coat it as evenly as possible. Then spread the popcorn evenly onto the prepared baking sheets.
  • Bake for 7 to 10 minutes or until it looks dry.
  • Store in an airtight container for up to 2 weeks.

Notes

High Altitude — Follow the recipe as noted.

Nutrition

Calories: 386kcalCarbohydrates: 56gProtein: 2gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 39mgSodium: 308mgPotassium: 60mgFiber: 2gSugar: 43gVitamin A: 462IUVitamin C: 0.04mgCalcium: 10mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!

Join Our Organic Community!

butter college hoodie in mustard

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*