It’s been two days since I published my gift guide and I’ve made no progress on my holiday shopping list. I have, however, consumed lots and lots of this simple, maple-sweetened caramel corn. I can’t help myself!
This is the one time of year that I wish I worked at an office, just for the homemade, powdered sugar-dusted cookies and chocolate peanut butter buckeyes.
I’ve managed to appease my holiday cravings with my own homemade treats. Case in point? This popcorn. It’s dangerously easy to make and I’m powerless in the presence of its salty-sweet, cinnamon-flavored crunchiness.
Most caramel popcorn is made with corn syrup, which is an ingredient I’d rather avoid, plus a lot of butter. This healthier, dairy-free, homemade version is made simply with reduced maple syrup, nut butter, spices and the best stovetop popcorn. And it is delicious.
Feel free to change up your caramel popcorn! I added toasted, sliced almonds to match the almond butter, but you could leave out extra nuts or substitute your favorite (I bet pecans would be great). Once you’ve mixed the maple syrup mixture into the popcorn, you could add in some mini chocolate chips, cranberries, toasted coconut, sprinkles… anything that sounds good.
Some notes on alternative sweeteners: If you don’t have maple syrup at home, it is possible to make this caramel corn with honey. I tried it and, as usual, the honey browned too quickly in the oven. I would suggest reducing your oven temperature to 325 if you want to try honey-sweetened caramel corn. You might need to bake it a minute or two longer, but keep a careful eye on it so it doesn’t start to burn.
Also noteworthy, the original recipe called for brown rice syrup, which you could use, but I don’t recommend it because I’m concerned about the level of arsenic in concentrated brown rice syrup. (Actually, I’m concerned about arsenic in all rice products, but especially in concentrated forms.) Maple syrup to the rescue!
Cinnamon Maple Caramel Popcorn
- Author:
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 6 cups 1x
- Category: Snack
Naturally sweetened caramel popcorn made with maple syrup and almond butter! This healthier, vegan caramel corn is really easy to make. Feel free to use any nut butter you’d like. Recipe yields about 6 cups caramel popcorn.
Ingredients
Popped popcorn, yields about 6 cups
- ⅓ cup popcorn kernels
- 1 tablespoon coconut oil or extra-virgin olive oil
Cinnamon maple caramel corn
- 6 cups popped popcorn
- ¾ cup sliced almonds or other nuts (optional)
- ½ cup real maple syrup
- 3 tablespoons almond butter or nut butter of choice (peanut butter and cashew butter work, too)
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon sea salt
- ¼ teaspoon cinnamon, plus more for sprinkling
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- Toast the nuts: Once the oven has preheated, arrange the almonds (or other nuts) in a single layer on the parchment paper. Roast the nuts in the oven for 7 to 10 minutes, until fragrant. Keep an eye on them so they don’t burn. If you’re using whole nuts, chop the toasted nuts into small pieces on a cutting board.
- Meanwhile, pop the popcorn: First, place a large mixing bowl near the stove. Pour the oil into a large, heavy-bottomed pan with a lid. Turn the heat up to medium, add 2 kernels of corn, and cover. Once the kernels pop, remove the lid and pour in the remaining popcorn kernels. Cover the pot and give the pot a little shimmy to distribute the kernels evenly.
- Cook over medium heat, shaking the pot occasionally. Crack the lid just a smidge so the popcorn stays crisp, and cook until the popping sound slows to about one pop per every few seconds. Remove the pan from heat and dump the popcorn your bowl, taking care not to pour in any unpopped kernels at the bottom of the pot. If necessary, pick out any unpopped kernels that made it into the bowl with a spoon.
- To make the caramel sauce: In a small, heavy bottomed pot, bring the maple syrup to a boil over medium heat. Keep a watchful eye on the syrup and continue boiling for 2 minutes and 30 seconds, reducing heat only if necessary to prevent overflow. Remove the pot from heat.
- Add the nut butter, vanilla extract, salt and cinnamon to the pot of maple syrup. Whisk until well blended. Add the nuts to the popcorn, then drizzle the maple mixture over the popcorn and nuts. Toss with a rubber spatula or big spoon until well mixed. Pour the popcorn onto the parchment-covered baking sheet and arrange it in a single layer.
- Bake the popcorn for 6 minutes, then rotate the pan and cook for another 2 minutes. Remove from oven and sprinkle with additional cinnamon and salt, to taste. The popcorn will continue to crisp up as it cools. Once it’s cool, break the popcorn into pieces (or leave them in chunks!) and serve.
Notes
Recipe adapted from At Home in the Whole Food Kitchen by Amy Chaplin.
Make it nut free: I think sunflower butter would work in place of the almond butter, but I haven’t tried. You’ll also want to skip the toasted nuts or use toasted pepitas or sunflower seeds instead.
Storage suggestions: This popcorn is best when fresh, but it keeps well in a sealed plastic bag (squeeze out as much air as possible) for a few days.
Change it up: You can do so many things with this recipe! Use a different nut butter and different nuts. Toss in dried cranberries, tiny chocolate chips and/or toasted shredded/flaked coconut while the mixture is wet. Use different spices (I think spicy curry powder could be great!)
If you love this recipe: You’ll also love my Peppermint Bark Popcorn, Lemon, Parmesan and Black Pepper Popcorn and Stovetop Popcorn with Chili Powder and Dark Chocolate.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Sam @ PancakeWarriors
Caramel Popcorn is one of my favorite ways dress up ordinary popcorn – love the maple and cinnamon additions – sounds amazing!
J.S. @ Sun Diego Eats
I’ve always wanted to try brown rice syrup as an alternative sweetener but thanks for the heads up! Will definitely do more research about it before I decide if its worth buying.
Kate
I was literally researching brown rice syrup while I was standing in the sweeteners aisle at Whole Foods. I think the syrup really crisps up well, so it’s good for granola and caramel popcorn, but it’s like 20 times more concentrated than plain brown rice so the arsenic content is cause for concern.
valentina - sweet kabocha
My boyfriend loves popcorns, he always eats a big portion when we go to the movie theater. A simple kind, just salt and I-don’t-know-which-fat. But this vegan healthy sweet version makes me want to try them!
Sara @ Cake Over Steak
This sounds so awesome! If I made it I probably wouldn’t be able to keep myself from adding some chocolate in there. :-)
Kate
That’s not a bad idea! ;)
Tina
I haven’t had real Maple Syrup is so long, this will be perfect reason.
Robyn @realfoodwholelife
Gorgeous! Homemade pop corn is my husband’s favorite snacks. Will have to make this version for him soon. :)
Kate
Thanks, Robyn! I bet he’ll love it.
Emily van Kampen
Popcorn with maple and cinnamon sounds so delicious! I would love to try this.
Heather
Maple syrup is my go to sweetener and your popcorn sounds fantastic!
Amy @ Thoroughly Nourished Life
Kate! My Mum is going to love this! Here in Australia we have a caramel popcorn called ‘Lolly Gobble Bliss Bombs’, quite self-explanatory really, they are bliss bombs, and you totally gobble them up!
I love the idea of a healthier version I can make at home with extra cinnamon-y goodness. And the suggestion of adding chocolate chips – noted! Thanks Kate and happy Christmas snacking :)
jenna @ just j.faye
I love caramel popcorn and I love that this is a healthier version! Sounds so delicious!
Leah
YUM!!! Thank you. It is stormy in California here today and I made this as we all snuggled up for family movie night to watch A Charlie Brown Christmas and everyone inhaled it. Perfect warm treat, even my husband who doesn’t care for popcorn liked it :)
Kelvin Tan
Looks delicious! Cannot wait to try this recipe…
Jessica Kelley
This recipe is unbelievable! First off, I LOVE that you use real ingredients like maple syrup and almond butter! That combination is simply amazing!! Secondly, your pictures our out-of-this-world. I want to double-fist handfuls of this into my mouth…because who doesn’t do that with popcorn?!? Great job!!
★★★★★
Melissa
Oh dear… I must try this recipe now!
The pictures look gorgeous!!
Lindsey
i love this idea so much! i was actually thinking about making caramel the other day, but then realized how much stuff was in there that i didn’t want to eat. this is so perfect, kate! happy holiday season to you! xo
Miranda
Hi Kate! This looks amazing – I’m going to make a big batch and give it out with Christmas gifts. I was just wondering how long you think it would stay good in mason jars or other containers?
Thanks!
Gaby
I need this with a movie tonight!!
Evelyn
Ohh, it’s looking delicious again… I love that you not only provide us with healthy recipes, but when holidays are calling, you occasionally give sweet-toothed recipes as well (but with a more healthy twist than most original recipes).
Apart from that, I was wondering where Cookie is in most of your posts. In my memory, your older recipes tended to be loaded with sweet pictures of Cookie, and the newer ones less. My housemate gets exceptionally enthusiast for Cookie-dense posts, which means I mostly make your older recipes (which is no problem, since they are as delicious as the newer ones).
Katrina @ Warm Vanilla Sugar
This is one heck of a tasty looking snack. I absolutely love the almonds in there!
Eileen
Hooray for caramel corn! Ordinary buttered popcorn is a staple snack at our house, so you know I am all about this for a festive alternative. Love the idea of mixing it up with nut butter!
laurasmess
I never would have thought to make popcorn with nut butter! You are a genius Kate, seriously… healthy and absolutely delish xx
Rose
First, let me say I’m a huge fan of cookie + Kate. But I tried this recipe and personally, I found the flavour of the nut butter “muddied” the taste of the caramel corn. I used the almonds, almond butter, and maple surple…I’m sorry, I was disappointed. I think if I were to make it again, I’d cut the nut butter completely and simply use the syrup and cinnamon to coat the popcorn.
Kate
Hi Rose, I’m so sorry you were disappointed with this one. I understand where you’re coming from, although I thoroughly enjoyed the nut butter and maple combination. Before your go through another 1/2 cup of maple syrup, I thought I’d mention that I tried a batch without nut butter and it didn’t work for me. The boiled maple syrup was still far too liquid-y and drowned the popcorn. The kernels just shriveled up on contact, so I do believe the nut butter is necessary in this recipe as written. You might be able to cook the maple syrup longer to condense it, but it would might be tricky to get it just right. Another idea would be to use cashew butter instead of almond butter—it has a more neutral, creamy taste that you might enjoy better with the maple. Apologies again that this recipe didn’t meet your expectations!
Rose
Wow, Kate, thanks for posting a reply – and so quickly, too! You might just be right about using cashew butter instead of almond butter, never considered that, but it makes sense. (I guess having good ideas like this are why you have a blog and I don’t!) Definitely worth a shot! Happy holidays to you and everyone you love and hold dear.
Kate
Thank you, Rose! Happy holidays.
cate
It didn’t work for me…I followed this recipe to a tee but the caramel sauce wasn’t close to “drizzle mode”. After I put in the 3 tablespoons of nut butter, it came to the consistency of the almond butter, which was challenging to cover the popcorn. I like the concept and the taste is very satisfying but my version would not be suitable for guests. Any suggestions?
Kate
Cate, I’m so bummed to hear that! I’ve made this popcorn four times, with almond butter and peanut butter, and that never happened to me. I tried a version without any nut butter at all, but the maple syrup mixture was too thin and just drenched the popcorn. So I’d say that some nut butter is necessary. In your case, I think you might have better luck whisking in one to two tablespoons nut butter, until it’s nice and creamy but still plenty spreadable. Please let me know if that works better for you—I’m so sorry the first batch didn’t work out like mine!
Mandy
I haven’t tried this recipe yet, but wanted to share my thought on the nut butter. I always buy the fresh grind almond/peanut butter at Whole Foods, which is THICK. But the all natural almond/peanut butter from Trader Joe’s is much thinner and free flowing and favored by many food bloggers. I know I’ve run into problems using the fresh grind nut butters in recipes that were tested with something else (not necessarily C&K recipes, but recipes from across the interwebs). I would suggest trying a different variety of nut butter.
Kate
That makes sense, Mandy! I used Trader Joe’s almond butter and some natural peanut butter (it was also pretty drizzly) during recipe testing. Actually, though, I also used freshly ground cashew butter from Whole Foods and it worked fine. Maybe cashew butter is the exception.
Angela Muir
I love that you used nut butters and maple syrup! genius! I can’t wait to try this. I hope your having a great holiday season.
Joanne
Feeling pretty pleased that I always keep popcorn kernels and maple syrup on hand. Guess what I’ll be snacking on after work tomorrow night!
Jacky Smith
I’ve been looking for a recipe like this for a long long time. The nut butter is amazing. Thank you so much for posting and have a great holiday!
★★★★★
Lisa
Hi Kate, I tried this recipe and it didn’t work for me, but I think I know the problem. I didn’t perfectly measure out the peanut butter, so I added more than 3 TBSP. The liquid mixture didn’t drizzle over the popcorn but fell out in clumps and wouldn’t incorporate. Even so, my family couldn’t stop eating it exclaiming how delicious it was. I am going to try this again with less peanut butter.
★★★★
Kate
Hi Lisa, I’m sorry to hear it didn’t work perfectly for you! I hope your suspicion is correct. If your peanut butter is particularly thick rather than gooey, you might want to use just a little less than three tablespoons.
Carol
Hi Kate,
I love your recipes and this one sounds great…I was wondering if I could air pop the popcorn instead of popping it on the stovetop with coconut oil.
Kate
I’m so sorry for the belated reply, Carol. Yes, that should be just fine!
Nancy
So glad I came across this recipe. I made it for my sister who’s vegan and she loved it. I didn’t even need any oil since I air pop my popcorn. Will definitely make it again!
★★★★★
Kate
Awesome! Thanks, Nancy!
rachel
YUM! Finally got round to trying this today and it is delicious- Imy kids have proclaimed that I am officially not a mean mum today- makes up for feeding them broccoli last night! Thanks Kate.
Kate
Haha! Glad to hear it, Rachel!
RachaelcF.
I made this tonight for a girls night in. We loved it!! So good!!
Kate
Awesome, glad you all enjoyed it!
Paula George
Just made this for my kids while we watch Narnia. My youngest has been dairy free for a bit over a week, so very new to dairy fee cooking. I wasn’t expecting much of this recipe, but the kids and I love it!!! It’s perfect balance between sweet, salt and nut. I didn’t quite have enough maple syrup so made up the difference with raw honey. So good!!!!
Kate
Thank you, Paula! I’m so glad you found this recipe and enjoyed it. I don’t know if you’ve seen my dairy-free recipe page already, but here it is: https://cookieandkate.com/dairy-free-vegetarian-recipes/
Anna
Hi Kate,
On a whim and an invite to go mountain biking for the day with some new friends, I made a batch of this for ‘energy’, as we all joked. It was perfect – I used almond butter, and added toasted pecans and toasted coconut. The light texture and moderate sweetness made this batch disappear. Thank you for all your excellent recipes and details. I look forward to each blog post for inspiration and new ideas!
Kate
Haha, love it! I’m glad this popcorn kept you all fueled on your mountain excursion. ;)
Shelley
I am munching on this popcorn now. Yeah it is pretty yummy. I made it using organic pure peanut butter. Thank you yum yum yum!
Kate
So glad you enjoyed the popcorn, Shelley!
Judy
Oh My Goodness! I just made this and it is wonderful! Thanks for another great recipe.
Kate
Yay! Thank you, Judy!
Maggie
Oh my goodness, I want to make this and eat it all right now! I will have to wait to make it until I can share with others, or else I WILL eat it all :)
Kate
That is a very real risk. :) Hope you love it!
alexa
I made this recipe using sunflower oil instead of the nut butter and it turned out absolutely delicious. Same ratios, just used 3 Tbsp of the sunflower oil instead. Thanks for the great recipe. :)
PS – My kids gobbled it up. So I think next time we’ll have to double it!
Kate
Thank you, Alexa! That’s great to know!
Susan
Hi Kate,
What a delicious recipe!! I used almond-hazelnut butter and added a handful of mini chocolate chips to the mix … it melted into a delicious “Nutella-like” sauce – yum!!!
In place of the toasted almonds, I’ll have try it with toasted hazelnuts next time!
Thanks so much for another great recipe – with some added dried cranberries and coconut, this will make for a perfect Christmas treat! :)
Kate
Thank you, Susan! Your chocolate hazelnut version sounds amazing. Happy holidays!
Audrey Paice
I’ve been refined-sugar free for almost a year and the treat I’ve missed most is caramel corn. Thank you for this recipe using maple syrup! I can’t wait to try it!
Laura
This is one of the best things I’ve ever eaten. I was craving caramel popcorn and as maple syrup is the main sweetener we use, I Googled for a recipe that uses it. Yours was exactly what I was hoping for and tasted better than I could’ve imagined! My husband made it the first time with peanut butter and it was awesome, but last night with almond butter and it’s just incredible. I’m planning to give it for teacher gifts. Thank you…I think (because I’m eating way too much of it!)
Kate
Thank you, Laura! I’m so glad you all are enjoying it (even if you’re enjoying it too much ;) ).
Angela Klein
Kate – this is so yummy and my kids love it! It is so nice to find a recipe without corn syrup. I use our air popper (so minus the oil for popping) and it works fabulous. Thank you :)
Angela – Upstate New York
Ana
Hi Kate! Is there anything that I could use instead of the maple syrup?(homemade syrup?) BTW….this recipe looks so delishious!! Can’t wait to try it!
Kate
Hi Ana! Honey might work. Otherwise, I’m not sure.
KS
Made it. Tried it. Loved it. Finished it before the movie started.
★★★★★
Caitlyn
Made this tonight and it turned out perfectly! The cinnamon added a little extra flavor and even more yummy!
Will definitely be making it again!
Kim
Yum.
Kate
Agreed!
HJ
This caramel popcorn is the BEST ever!! I make it at least once a week for our family’s movie night. It’s a favorite. Thanks!
★★★★★
HJ
By the way, I always use a mixture of either maple syrup, honey, and/or molasses. Never fails!
Kate
Sounds like a great tradition! I’m so glad everyone loves it.
Lisa
This recipe was absolutely perfect! Popcorn was crispy and I added natural peanut butter which was such an amazing touch! Sooo good!
★★★★★
Kate
Thank you, Lisa for sharing and for your review! :)
Tara
This was amazing. Came out perfectly! My children love it!
★★★★★
Kate
That’s great! Thank you, Tara. I am happy it was a hit with your kids.
Wendy
Excellent snack for preschooler!
★★★★★
Kate
Thank you, Wendy!
C.Michele
Absolutely AMAZING! The flavors and textures are perfectly balanced between sweet, salty, crunchy, and chewy. I just made half a recipe (using 1/4 cup popcorn kernels) and it was great. I’m not even vegan, and I gobbled this up with glee. Thanks for sharing!
★★★★★
Kate
You’re welcome, C.Michele!
C. Michele
Absolutely fantastic, easy, and addictive. We use the still-hot pot used to make the popcorn to make the topping (the maple syrup will start to boil right away). Didn’t even get around to baking it…. just gobbled it up after adding the topping. Wonderful recipe!
★★★★★
Kate
It’s so addictive and a great treat. Thanks for sharing, C. Michele.
Christine McInnes
Make this the other day and it was so good! I want to give it as Christmas gifts. Is a plastic bag better than a glass mason jar for packaging for gifts? What would you say the shelf life is? Thank you.
★★★★★
Kate
What a fun idea! I think a mason jar is a great idea! Adds an additional element and keeps the popcorn more intact. Thanks for your review, Christine!
Jana
This popcorn is soooooo goood! The only thing I would change next time is a bit less maple syrup, it was too sweet. I think it would still be really yummy with 1/8 cup less syrup… Anyway, way healthier than regular caramel corn! Thanks for the great recipe!
★★★★★
Kate
I’m glad you loved it!
Tammy
I’m the only vegan in my family but they all love this recipe. It is devoured within minutes of coming out of the oven! I could eat the caramel topping straight it’s soooo good! I think it would make a nice drizzle on a cake as well. mmmmm Thank You
★★★★★
Kate
You’re welcome! Let me know what you think of it on a cake. I would be interested!
Stephanie
I made this with sunflower butter and it was next level delicious. I needed to reduce the time to about 6 minutes total as mine started to burn. Maybe it has something to do with the sunflower butter.
★★★★★
Kate
That could be. Thanks for sharing, Stephanie!
allison rice
I keep making this exactly as it says and it keeps coming out gooey? Could it be Im not getting enough popcorn in the mix?
Ashley
This is perfectly sweetened with the right amount of spice! First time making caramel corn for my girls (2 and 4yrs), so I omitted the nuts just in case they got too picky… although it wouldn’t have gone to waste…. it’s insanely addictive.
I used half honey half maple syrup because I have a lot of honey in my pantry that needed to be used. I think I will double this recipe next time I make it and add nuts, or M&M’s or coconut… this is such a great treat.
Surprised it’s vegan actually, since I ran out of butter (gasp) and this was one of the more promising recipes I found. Thanks a lot. Yum.
★★★★★
Kate
Thank you for sharing, Ashley! I’m happy you enjoyed it.
Danielle Macdonald
I made this tonight for our D&D party and it was devoured in a blink. Awesome recipe.
★★★★★
Kate
You’re welcome, Danielle!
Serena
This is such a delicious recipe for a sweet tooth like me. Healthy is a bonus point :)
★★★★★
Trish V
Could you use air popped popcorn for this recipe?
Kate
Sure, that will work too.
Lisa Hill
Okay.. I made this for my sons care package and used the Date Ladies date syrup Instead of maple syrup. The recipe turned out so good I ended up eating the entire care package.. guess it was fine for me to start dating again;)
★★★★★
Crystal
I’ve made this maybe half a dozen times now, using Adam’s natural creamy peanut butter. It hasn’t worked every time for me.
Once, I tried doubling the recipe (I use an air popper, so it makes more than 6 cups at a time). But I don’t think 2 1/2 minutes was long enough to properly reduce twice the amount of maple syrup. It ended up being too thin, even with nut butter, and shriveling up the popcorn. Still tasty, but not something I’d serve at a party.
Recently I did a regular batch, and I don’t think the maple reduced enough, because when I added the nut butter, it just looked like maple syrup with whisps of unincorporated nut butter (maybe my pot was the wrong size). I added it back to the heat and simmered it for another minute or two, until it looked homogenous. It turned out well.
Is there a way to tell when the syrup is reduced enough, other than 2 1/2 minutes?
Note: Don’t try to make the caramel two times in a row re-using the same pot; it seized up and made a crunchy, hard, candy-like substance.
★★★★
Natalie
This is absolutely delicious. We made it for the first time tonight and the recipe is a definite keeper!
★★★★★
Kate
I’m glad you loved it, Natalie!
Inés
Made this!! DELICIOUS!!!! the maple, the cinnamon, the almond butter… yum!!!! so comforting and so amazing to know that it’s still healthy! thank you!!
★★★★★
Elena Merkoulova
Just made a batch of this popcorn. It is soooo delicious. I normally don’t like popcorn but this recipe made me change my mind. I am a big fan of your blog and have already tasted many of your recipes. Thank you!
Mariah
Wowww… just got inspired to make this after not having any good snacks in the house for A few days. And it’s soooo good. I accidentally swapped the vanilla and cinnamon measurements so it was very cinnamony and I used pecans as the bits which was an excellent call. Very satisfied !
★★★★★
Kate
Thank you for sharing, Mariah!
Gracie
Thank you Kate! I absolutely love this recipe! I was skeptical at first because of how healthy it is, but it is so so delicious. The almond butter only makes it better and I love the addition of the chopped almonds.
★★★★★
LC
Yesterday I made this & your pizza recipe. Both so good. I always know your recipes are going to work out, be easy enough for this basic cook, healthy and delicious . Thanks so much for sharing them
★★★★★
Kate
So delish! I made it with butterscotch extract for more of a caramel flavor. My family fought over the little bits at the bottom of the bowl. Definitely going to have to make more.
★★★★★
Ariel Meade
I’m so glad I came upon this recipe! YUM! Perfect for the fall & holiday season. It’s still pretty light, but deliciously packed with flavor. I added pecans, sprouted pumpkin seeds & flaked coconut & had to walk away to stop eating it. Will definitely be making this again!!
★★★★★
Kate
Great to hear, Ariel! I appreciate your review.
Elaine Ng
Followed the recipe as written and they turned out well. I’ve read all the comments and encountered a slightly thick caramel sauce, but still able to mix in the popcorn. I much prefer these to traditional corn caramel as the ingredients are way cleaner. And I love the taste of almond butter.
Used kirkland almond butter which had kinda separated and it was not runny as I wasn’t able to mix it and didn’t use that much oil. Not sure it that made a difference.
★★★★★
Heather Delaney
Hi! Can I substitute coconut butter do you think?
Kate
I’m not sure without trying it for this one.
Craig T
Delicious! We have a tradition for New Year’s Eve, I make Caramel popcorn for the family. Myself WFPB Vegan, I have not had any for many years. I finished the batch for this year and found this recipe. Tried it and loved it. I microwaved the popcorn (no oil) and left the sliced almonds out. Thanks for posting.
★★★★★
Amy
I realize this is an older post but I’m curious. Do you think we could use cookie butter in place of nut butters so the popcorn doesn’t take so…nut buttery?
Thanks Kate!
★★★★
Kate
Hi Amy, I’m not sure without trying it. Sorry!
sandee protzmann
AMAZING! The best caramel corn ever! Bonus…it makes your house smell wonderful while it is baking:)
★★★★★