Easy Caramel Popcorn Recipe Without Corn Syrup

Quick, easy, and delicious, this caramel corn is better than anything you could buy at the store cheaper too

We used to buy caramel corn during the holidays all the time, in great big tins along with the powdered cheddar and butter flavors.

The caramel was always the first one gone. Or was it the cheddar? Perhaps it was a tie, it’s been so long since I’ve eaten any of that artificial packaged junk popcorn.

While the packaged caramel corn was pretty good, nothing store-bought can beat mom’s special homemade caramel corn.

And you want to know the best part about this recipe? There is no corn syrup. Just honey and brown sugar.

Until about a year or two ago, we made this recipe with corn syrup (thus why I usually didn’t partake of it), but then a friend sent me a recipe using honey.

I had NO idea honey would even work for caramel corn at this point, because in my mind I saw the honey kind of melting off the popcorn and creating a sticky mess.

But when I looked into it more, I thought, “well, maybe mom will sub honey for the corn syrup so it’ll be healthier”.

It turned out that the honey didn’t change the flavor, it didn’t create a sticky mess (thank God!), and it hardened up quite nicely.

I actually think it makes a better caramel glaze than corn syrup does.

Jazz up your next movie night with this easy caramel corn!

Caramel Popcorn Recipe Without Corn Syrup

Prep time 20 mins
Total time 20 mins

Best-Ever healthier homemade caramel corn. It’s quick and easy, and made with honey instead of corn syrup! An excellent party recipe!

Recipe type: Snack
Serves: 32 cups

Ingredients POPCORN

1 cup popcorn kernels, air-popped (or popped on the stove with a little oil) {make sure to take out any un-popped kernels} This should equal approximately 32 cups popped popcorn, according to popcorn.com


4 oz (1 stick) butter, melted
⅔ cup brown sugar, packed
½ cup white sugar
¼ cup honey
½ tsp salt
½ tsp baking soda


Place popped popcorn in a large brown paper bag.

Mix butter, sugars, honey, and salt in a 4-cup Pyrex measuring glass (or another large, microwave-safe glass bowl

Microwave on high for 4 minutes, OR on the stovetop, bring to a boil and allow to boil for 2 minutes.

Remove from microwave or stovetop and add baking soda to the mixture, stirring well until it forms into a light-colored fluffy syrup.

Pour over popped popcorn and stir well.

Fold the paper bag down as small as possible and then microwave it for 1 minute.

This spreads out the caramel over the popcorn more evenly – so it is optional if you don’t use a microwave.

Dump the caramel popcorn onto a clean table or counter and spread it out to allow it to cool.

Store in ziplock bags for up to 1 week. *You’ll want to make sure the popcorn is completely cooled and dry before putting into a plastic bag for storing.*

Easy Caramel Popcorn Recipe Without Corn SyrupNotes

2% Vitamin A – 2% Iron ~ per serving

Nutrition Information

Serving size: 1 cup

Calories: 88

Fat: 3.2g

Saturated fat: 1.9g

Carbohydrates: 14.5g

Sugar: 8.3g

Fiber: 1.2g

Protein: 1.1g

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