Modern Caramel Corn

I have perused the internet until exhausted looking for a recipe for caramel using coconut sugar. One of the issues is that coconut sugar is also known as palm sugar, coconut crystals, coconut palm sugar, among a few other names. Additionally, coconut sugar seems like a relatively new addition to American culinary adventures. It’s been used in Thailand for quite some time though.

A little background:

I’m not classifying this as “sugar” for the sugar-free January people, because it’s not common and cutting out refined sugar is hard enough to do. Just because it’s sweet doesn’t mean it’s bad. I do think it’s very important to mention that any sweetener; agave, honey, coconut sugar, is still a sweetener and should be used judiciously and in moderation. I think we could all eat whatever we wanted whenever we wanted if we did so in moderation. But most of us don’t, and therein lies the big issue. Now on to the good stuff! The caramel corn is vegan (dairy/casein-free), refined sugar-free, gluten-free, and organic! (you will surely want to click on the pictures below)
Coconut Sugar Caramel Corn (8 ~ 1-cup servings)
  • 1/3 cup unpopped organic popcorn kernels
  • 2 T olive oil
    The above recipe makes about 8 cups of popped corn. I make mine on the stove.
  • 1/4 cup melted coconut oil (or butter)
  • 1/3 cup coconut sugar
  • 4 T honey (it will not work without this, trust me!)
  • 1/4 tsp baking soda
  • 1/2 tsp vanilla extract
  • 1/4 tsp gray salt
  • Optional: add 1/2 tsp cinnamon for “Churro Corn”
  1. Make your popcorn and set aside in large bowl.
  2. Preheat oven to 250° and prepare a large baking sheet with parchment paper.
  3. In a small sauce pan mix coconut oil (or butter), coconut sugar and honey. Simmer on medium low for 5 minutes (add cinnamon when half done, if you choose to). Mix with a wooden utensil occasionally.
  4. After 5 minutes remove from heat and add baking soda and vanilla. It will get all foamy and cool! Mix around for 30 seconds or so and pour on popcorn. Mix around well with wooden utensil.
  5. Pour onto parchment lined baking sheet, spread around so it’s one nice layer and salt lightly.
  6. Bake for 38-40 minutes.
  7. Remove from oven and let cool. Store in airtight containers, if you can!

I have made it with butter and with coconut oil. I actually prefer the coconut oil version better, but either way is amazing. I made the recipe calculation and it comes out (for 1 cup) to 152 calories – that’s better than Crunch ‘n Munch. It also has less than 11 g of sugar and 17.5 g of carbs – also better than Crunch ‘n Munch. :) One week left sugar-free peeps!

Plus, what a great gift! This stores well for a few days.


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About Sarah Hiller

Eco-maniacal! I love learning about food and health, and then sharing! I'm also an aspiring photographer, lover of kale, dogs, yoga, anything fitness, sunshine, rainbows, unicorns and heavy metal. It is my goal to empower and support people through nutrition and attitude. I have an Etsy store you can check out as well

5 responses to “Modern Caramel Corn”

  1. jessi says :

    Yummmm, this looks so amazing!! I’m always looking for refined-sugar free desserts n treats, I’ll be giving this a try for sure!

  2. Holly says :

    How big is a serving for 17.5g of carbs? I think the kids would like this.

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