Healthy caramel popcorn

Healthy Caramel Popcorn

The kids love popcorn and while we have been buying the stuff commercially at the local grocers, I decided I had enough and to make my own. At least this way, I could control how much sugar I put in my caramel, what sugars I used and so forth. In fact, I could even make a buttered or unsalted version and so forth. The commercial popcorns were a little on the sweet side so time to ditch it. Besides, I didn’t relish paying nearly 2-3 euroes for a bag of popcorn goodness.

The recipe I used is very simple and quick – I finished making this in under 20 minutes after much dilly-dallying and going back and forth between assignments on back ground checks and recipes. I hadn’t anticipated the volume of popcorn I ended up with so I would reduce the quantity of kernels used if it’s just for two people and/or immediate consumption. Original quantities are for 4 tablespoon of unpopped kernels so if you just want a light coating or drizzle of caramel, feel free to reduce the amount.

Eva gave this a thumbs-up and honestly, it’s hard to resist this while it is cooling in the baking tray! Tehehehe.

Healthy caramel popcorn
Recipe from Chocolate Covered Katie here

1/2 cup popcorn kernels
1/4 cup brown sugar
1/4 cup agave syrup
2 tsp maltose (optional)
1 tsp margarine/butter
Pinch of salt


  1. Pop the kernels in a nonstick, lighly greased pot (with a lid – very important!) on medium-low heat. Shake the pot ocassionally. Remove excess popcorn if the pot is full. Continue until almost all the kernels are popped. Separated the unpopped kernels (discard) and set aside.
  2. In a separate pot, add in the sugar, syrup, maltose and butter and cook over low heat until the mixture is bubbly and the sugar has melted. Add in the salt and stir to incorporate.
  3. When ready, pour the caramel over the popcorn and toss to coat the popcorns well. Do this fast as the caramel will start to stick as it is cooling.
  4. Once well-coated, break up the large pieces (or not) and spread on a baking tray. Cool until room temperature and store in an airtight container.

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  1. Hi Mabel,

    Thanks for the wonderful recipe. Can i check what is agave syrup? And after mix the sauce to the popcorn, no need to pop into oven and just leave it to dry? Because the recipe i google online needs putting into the oven. but urs looks easy and i may want to give it a try!

    Mabel Reply:

    Agave syrup is a kind of syrup made from the agave tree. You can use honey or maltose if you like.

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