Low Carb Caramel Popcorn Recipe Without Corn Syrup

Don’t miss out on crunchy caramel popcorn for movie night when you have my Low Carb Caramel Popcorn Recipe without Corn Syrup! 

A lot of recipes, including traditional recipes, rely on ingredients like corn syrup and honey to make caramel popcorn, but I will show you how to make it without!

This is the best caramel corn recipe that you will try that not only gives you all the flavor, but also none of the sugar!

I will walk you through my easy recipe to make irresistible caramel popcorn without the need for corn syrup or sugar, from start to finish.

You will be enjoying my easy homemade caramel popcorn in no time as my recipe only has a short bake at the end.

Keep reading as I will also go over my best tips for success, substitutions and frequently asked questions.

What simple ingredients you will need to make the best caramel popcorn recipe

You will need to pop popcorn before you get started as it is the one step that takes the most time. If you choose stovetop popcorn, or homemade popcorn made in an air popper like I did, make sure they are plain popcorn kernels without flavor. This ensures you have a plain palette for the caramel sauce to shine!

Sugar-Free Brown Sugar:

I chose to use the Swerve brand of sugar free brown sugar. You want to choose brown sugar over granulated sugar, like white sugar, so you get the caramelizing in the sauce.

Butter:

You can use unsalted butter and add in additional salt at the end, or go with regular salted butter or coconut oil. Vegan butter may work in this case but I have not ever tried it.

Salt:

I prefer to use popcorn salt as it is very fine and dissolves well. You can use a pinch of kosher salt if you prefer, but it is not required.

Baking Soda: 

Baking soda helps to react with the acidity of the caramel to create an airy texture that will crunch rather than remain sticky.

Real Vanilla Extract:

Using real vanilla extract adds depth to the caramel flavor. I also choose to add in a little bit of butter flavor as well to enhance the buttery end product.

Equipment you will need to make this Easy Caramel Corn Recipe

• Medium Saucepan to Large Saucepan to make your caramel mixture in. It must be large enough for the mixture to not boil over when you add the baking soda.
• Candy Thermometer to check that you are boiling your caramel mixture long enough to produce a crunchy texture.
• Large baking sheet lined with parchment paper or aluminum foil that has been greased.
• 2 spatulas or large wooden spoons for tossing the popcorn with the caramel.
• Microwave or Air Popper to pop your popcorn.

Let’s make my Low Carb Easy Caramel Popcorn Recipe

First things first, you need to have your popcorn prepared and ready to go before you even start making your caramel.

If you are using microwave popcorn, follow the package instructions and do not add any extra salt or melted butter.

You can pop purchased corn kernels in a brown paper bag in the microwave if you want to avoid additives.

Alternatively, if you are using an air popper or stovetop method, pop the kernels until you have about 10 cups of popped popcorn. 

I measured out 2/3 cup of un-popped kernels to yield the 10 cups of popcorn.

Once they are popped, measure out with a 1 cup measuring cup ensuring you so not get unpopped kernels in the mix to prevent crunching down on surprises later as not all of the kernels pop.

Spread the popped corn out onto your prepared baking sheet in an even layer.

I used a 11×15 jellyroll pan and layered the popcorn in a way where I could not see the bottom of the cookie sheet.

Set your sheet pan of popped corn aside to make your caramel sauce.

Time to make the Homemade Caramel Sauce

Preheat your oven to 200 degrees F. or a temperature that is a low heat.

In a medium saucepan over medium heat, melt butter or alternative choice.

Once it is melted, combine butter and the sugar-free brown sugar and a pinch of salt.

Stir until the mixture is smooth and dissolved.

Now turn the heat up to a medium-high heat to bring to a boil.

Once it starts boiling, set a timer for 4 minutes and let it boil without stirring.

Keep watch over it as it may boil over, if you see it creeping up the sides, turn the heat down to medium.

When you have reached the 4 minutes, test the temperature to see how hot the sugar mixture has become.

You are looking for at least 270F which is the hard ball stage to 280F hard crack stage.

Getting the caramel to a higher temperature will give it the crunchy caramel corn texture like Cracker Jacks caramel popcorn.

This temperature will make sure that the caramel will harden as you want versus being soft.

If you do not have a thermometer you can go by the time but may or may not reach the stage you need without checking.

Now that the 4 minutes are up, give it a stir and then add in your extracts and baking soda.

Be warned that it will foam up a ton like a volcano!

If it grows too much, remove it from the heat and take it to the sink to reduce any mess.

This is why I suggested using a large saucepan or large pot so when it did grow from the baking soda you would not have a mess!

After the bubbling subsides a bit from the addition of the baking soda, slowly pour the hot caramel over your popcorn on the baking sheet.

I try to pour it in a thin stream so I cover each piece of popcorn well.

Immediately start tossing the popcorn with your spatulas or wooden spoons until well coated.

I advise against putting it in a large bowl and stirring in the caramel as it sets too fast without the corn syrup addition and will harden too quickly before you have covered all of the popcorn.

Once you have tossed the caramel around on the popcorn, put it in your preheated oven for 10-15 minutes.

Stir it well then let it sit at room temperature on a cooling rack before eating.

It will harden up as it cools.

If it has a softer texture than you are looking for, return it to the oven for an additional 5 minutes to dry it out a bit.

Store leftover homemade caramel popcorn in an airtight container once it has cooled completely. 

It can last for up to two weeks technically, but is best enjoyed fresh as it will soften over time.

Tips, Substitutions, and FAQs

• Make sure you melt your butter before adding in the brown sugar in the caramel step. This ensures you will not burn your brown sugar as you wait for the butter to melt.

• Use your favorite brand of sugar free brown sugar as it is the main flavor of this recipe for the perfect caramel corn you are wanting.

• You can make this into popcorn balls if you want! Right after you stir in the caramel mixture, pick up handfuls with buttered hands and press together into ball shapes. Let them cool in this shape and they will stay that way!

• This makes a great holiday gift for anyone during the holiday season! Put it in a festive cellophane bag with a ribbon for the perfect gift.

• If you prefer extra salty popcorn, add a sprinkle of salt to the caramel popcorn before it cools completely.

• You can easily make a big batch of this popcorn, just double the full recipe. No adjustments are needed.

• Jazz up your sugar free caramel popcorn when you drizzle some melted chocolate chips over the prepared caramel corn. You can also add in some nuts as well to make it like the popular Moose Tracks popcorn from Harry & David.

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Can I use a different oil instead of butter in this recipe?

You can use a different oil in this recipe like coconut oil or vegan butter. I would recommend adding in some butter extract to maintain the buttery flavor that store-bought caramel corn is known for! I however do not recommend using olive oil or vegetable oil in the recipe. Reserve the vegetable oil only for greasing the baking sheet if you use aluminum foil. 

Is there an alternative sugar I can use that does not contain sugar alcohols?

You could try coconut sugar instead of the sugar free brown sugar. I have not tried it before so just make sure you get the right temperature of the mixture up to the 280 F mark to make sure it hardens like you want. I would not however try maple syrup as it will not harden up like you need for it to.

What if I do not have a large saucepan to make the caramel sauce, would a small saucepan work?

No, it will not work. You will have a giant mess when you go to add in the baking soda. I would recommend cutting the recipe in half or getting a larger saucepan.

Would this easy homemade caramel corn survive mailing if I were to mail it out as a gift?

Yes, it will hold up well in the mail. I suggest getting a sturdy container to ship it in so the popcorn doesn’t get crushed in transit. Make sure your sturdy container is shipped in a box as well. You may choose to make your own popcorn balls since they are more sturdy than loose popcorn.

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Nutrition Facts
Serving size: 1 cup
Servings: 16
Amount per serving
Calories	71
% Daily Value*
Total Fat 7.7g	10%
Saturated Fat 4.8g	24%
Cholesterol 20mg	7%
Sodium 54mg	2%
Total Carbohydrate 1.8g	0%
Dietary Fiber 0.2g	1%
Total Sugars 0g
Protein 0.2g
Vitamin D 5mcg	26%
Calcium 2mg	0%
Iron 0mg	0%
Potassium 6mg	0%

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In this recipe, we’ve replaced traditional ingredients like corn syrup with sugar-free brown sugar to craft a delectable, low-carb version of homemade caramel popcorn. 

When you follow my best recipe for Low Carb Caramel Popcorn, you can create a great snack of irresistible crunchy caramel popcorn perfect for any occasion.

This recipe is easy to master even if it’s your first time making caramel popcorn or you’re a seasoned pro.

My easy recipe is sure to become a love language in your household even if it is not your grandmother’s recipe with sugar.

So, gather your ingredients, follow the steps, and good luck in creating your very own batch of the best homemade caramel popcorn!

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Check out these other low carb recipes using Sugar Free Caramel!

How to Make Keto Caramel Sauce Plus Recipes Using It

Keto Butterscotch Caramel Cupcakes

Keto Apple Skillet Cake with Salted Caramel Drizzle