Organic Caramel Corn
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
Caramel corn is a classic holiday treat. This nostalgic snack perfectly marries the light, airy crunch of organic 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.
Table of Contents
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. But, now I make this homemade popcorn with organic ingredients!
Organic Ingredients: I use organic popcorn 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!
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.
- Sea Salt: Use a fine sea salt.
- 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
- Scale: Always use a digital food scale for the best results. Especially when making caramel, this is key.
- Stock Pot: You'll need a large stock pot with a lid to make the organic popcorn before coating it in caramel.
- 3-Quart Pot: I use my 3-quart stainless pot to make the caramel.
- Mixing Bowl: You'll need a large mixing bowl to coat the organic popcorn with the caramel.
- Baking Sheet: You'll need a half sheet pan to bake the caramel corn on.
- Parchment Paper: Don't skip the nontoxic parchment paper, as this will ensure that the caramel corn doesn't stick to the pan.
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!
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.
FAQ's
Yes, just add a pinch more salt to the recipe.
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.
Store in an airtight container for up to 2 weeks.
Craving More?
Organic Caramel Corn
Equipment
- Large Stock Pot (with a lid)
- Large Mixing Bowl
Ingredients
- 142 grams popcorn kernels
- 28 grams coconut oil
- 340 grams cane sugar
- 113 grams salted butter
- ¼ cup heavy whipping cream
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
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
Nutrition
Join Our Organic Community
Leave a Comment