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+ servings
maple caramel corn in a ceramic bowl

Healthier Caramel Corn with Maple Syrup

Delicious homemade caramel corn made with maple syrup instead of corn syrup. The maple adds such a wonderful flavor to the fresh popcorn!
4.59 from 17 votes
Prep Time :5 minutes
Cook Time :1 hour
Total Time :1 hour 5 minutes
Yield: 8
Author: Amanda Paa



  • 2 tablespoons coconut oil
  • scant 1/2 cup organic popcorn kernels
  • 4 tablespoons butter
  • 1/2 cup pure maple syrup
  • 1/2 teaspoon kosher salt
  • pinch of cinnamon
  • 1/4 teaspoon baking soda
  • 1/2 cup raw peanuts or walnuts (optional)


  • In a dutch oven, heat coconut oil until hot. (Test by putting one kernel in, and should bubble around the edges.) Add popcorn and swirl to coat. 
  • Cover and cook, shaking pot, until all popcorn is popped. While doing this, occasionally let a little peep of air out so that popcorn doesn't steam. You can also use an air popper to make the popcorn if you'd like!
  • Set aside, and remove any unpopped kernels. Add nuts, if using.
  • In a high sided saucepan, add maple syrup and butter. Boil until mixture reaches 225 degrees F on a thermometer. Remove and add salt, cinnamon, and baking soda, stirring. Quickly pour mixture on popcorn and stir to fully coat. 
  • Bake at 245 degrees F for 40 minutes, stirring once in the middle of baking, until dry. Store in a covered box or ziploc bag.