Free Shipping On Orders Over $50.00

Caramel Corn

Eat me. That's what this caramel corn would say. Shiny clusters of caramel covered popcorn and just the right amount of salt and vanilla, does it get any better? Well maybe, if the sugary sweetness were fom palm sugar (it is), or if it were made with coconut oil (mhmm), or even pink Himalayan salt (yep, you got it). It's all here in this recipe, all you need to do is add some non-GMO corn and you're all set.
  • Servings:
  • 4


For the Popcorn:

  • 1/4 C. Coconut Oil
  • 1/2 C. unpopped organic popcorn kernels

For the Caramel:

  • 1 1/2 C. Coconut Palm Sugar
  • 1/3 C. Agave Syrup
  • 2/3 C. Coconut Oil
  • 3/4 tsp. Fine Ground Himalayan Salt
  • 3/4 tsp. Ground Vanilla
  • 3/4 tsp. Sodium Bicarbonate



1. Preheat oven to 250 degrees.

2. Measure all caramel ingredients (except the sodium bicarbonate) into a medium bowl (no need to mix!) and set aside.


- Popcorn -

1. Melt 1/4 C. coconut oil in a large pot with lid over medium high heat.

2. Test oil temperature with three kernels. Cover and shake pot to distribute heat/oil among kernels. Continue to shake pot until kernels have popped.

3. After testing temperature, add all remaining kernels tp pot, then cover and shake. Continue until popping slows. (if you can count to three between pops, it's done!)

4. Pour popcorn into a glass baking dish (we used a 10"x15" dish) and set aside.

- Caramel -

1. Pour bowl of caramel ingredients into a medium saucepan and cook over medium heat. 

2. Boil for 5 minutes stirring occasionally, mixture will start to caramelize and look lighter in color and smoother in texture.

3. Remove from heat and add sodium bicarbonate. Mix well.

4. Pour hot caramel over popcorn, tossing popcorn and sauce with spoons to cover evenly. (be careful! the caramel is extremely hot)

5. Bake for 30 minutes, tossing occasionally (about every ten minutes)

6. Cool, break apart and store in airtight container.


Leave a comment

Please note, comments must be approved before they are published