Healthier Caramel Corn

Crunchy, sweet, a little bit salty, and rich enough that you only need a little bit without feeling weighed down
Author Meme



  • Pop popcorn kernels on the stove or in the microwave using no additional oil. Set aside.
  • Preheat oven to 300*F. Line a rimmed baking sheet with aluminum foil or parchment, and spray with cooking spray or grease with a little butter.
  • Melt butter in a medium saucepan over medium-high heat. Add Monk Fruit in the Raw, molasses, sugar, and water; stir to combine. Bring mixture to a boil and stir until the mixture thickens and reduces by about half {it should take about 7-10 minutes}. Remove from heat and slowly whisk in salt, baking soda and vanilla; be careful that the mixture doesn't bubble over. Stir in the popcorn and toss until evenly coated with the caramel, being sure to scrape the caramel off the bottom of the pot.
  • Spread the mixture onto the prepared baking sheet or pan in an even layer. Bake for 15 to 20 minutes, stirring to toss every 5 minutes. Remove the caramel corn from oven and transfer to parchment or wax paper to cool. Once it reaches room temperature, stir to break up the caramel corn, and store in an airtight container for up to a week.