Soft Chewy Caramel Corn Recipe – No Corn Syrup

Caramel Corn for Little Taste Buds

Are you looking for a soft chewy caramel corn recipe that you can feel better about giving your children this Fall season? Well then, have I got a treat for you – literally!

Without a doubt, caramel corn is one of the most popular and festive Autumn desserts. But with a very poor nutrition profile, the additional facts that this traditional treat is also hard on teeth and a choking hazard for small children makes it hard to justify letting kids indulge.

Most caramel corn recipes have lots of processed sugar – even corn syrup – and are on the crunchy side making them even harder to chew and swallow than regular popcorn.

But this naturally sweetened caramel corn recipe is no-bake and soft – perfect for kids. Although I do still recommend being extra cautious about giving any form of popcorn to very young children. In fact, the American Academy of Pediatrics (AAP) advises against serving popcorn to children under the age of four, so please keep that in mind.

Besides the texture of this soft chewy caramel corn being easier on little mouths, the ingredients are also easier on the body. Beginning with homemade popcorn and ending with dates as a no-added-sugar natural sweetener, this is one Fall treat that won’t spike your kids’ blood sugar or add to the seasonal sugar overload that is so prevalent during the Autumn season.

And can we just take a moment here to talk a little more about the fact that home-prepared popcorn is healthier than those pre-packaged, pre-flavored, microwavable bags of popcorn? To give you a better understanding of this, a 3-cup serving of homemade popcorn (popped in olive oil) compared to the same amount of popped microwave popcorn contains:

• 30 less calories (165 vs. 195)

• Less than half of the saturated fat content (1.5 vs. 4 grams)

• Less than half of the sodium content (150 vs. 325 mg)

• Slightly more fiber (due to coatings and seasonings diluting fiber content in microwave popcorn)

Whether it’s for making healthier caramel corn or simple salted popcorn to enjoy on a movie night, making your own popcorn is the way to go.

So when you make your own popcorn and make a caramel sauce sweetened with dates? This is one Fall treat that won’t give you sugar anxiety when your kids beg for a second helping 🙂

And did I forget to mention that kids also love this healthy caramel corn? There is nothing better than a healthy, guilt-free treat that kids actually enjoy. And that combination can be so hard to come by when it comes to picky kids!

When You’ll Be Needing This Caramel Corn

Personally, I believe caramel corn can be enjoyed anytime of the year. In fact, I originally created this recipe sometime in the spring. And it was quite by accident.

As I was in the process of creating my recipe for chocolate chip cookie dough balls, I licked the spatula after mixing my butter and date paste together. I was surprised and delighted to realize it tasted like caramel!

So I immediately began creating a recipe for caramel corn sweetened with date paste, even though it was very off-season. And you know what? The kids loved it anyway 😀

So go ahead and make this soft chewy caramel corn, even if it’s no where near the Autumn season when you are reading this. But also, you are absolutely going to want to use this recipe in the Fall too.

Why? Because you are going to need an antidote to all the candy corn, sugary donuts and Halloween cupcakes your kids will encounter during various Fall festivities.

When your kids have had more than enough added, processed sugar and you hate always being the adult who says “No,” you will have a fallback option to offer them. When they come home from school and want an after-school-treat but you know they’ve already had plenty of sugar-filled treats recently, you can still say, “Yes” because you’ll have this healthy caramel corn ready to serve.

You’ll be needing this caramel corn recipe all-year-round. But you will be especially grateful to have it during the Autumn season of sugar-overindulgence.

Ingredients

• Olive Oil: Just a little bit of oil is needed for popping the popcorn kernels.

• Popcorn Kernels: I recommend organic, non-GMO corn kernels. I get this large bag of organic popcorn kernels because we make a lot of popcorn at our house.

• Date Paste: Date paste is the wholesome source of sweetness for the caramel sauce. My homemade date paste recipe is super simple and can be made by literally anyone. However, if you prefer, you can purchase date paste on Amazon or at Middle Eastern grocery stores.

• Butter: Butter is a vital ingredient in the caramel sauce for this recipe. Butter provides the creamy, rich flavor that makes this caramel corn so good. Ideally, get Irish grass-fed or organic butter for health benefits.

• Vanilla Extract: Vanilla adds just a little bit of extra flavor to the caramel sauce. Make sure you have pure vanilla extract instead of an imitation that only contains vanilla extract.

Instructions

Popcorn

Step 1

Pour enough olive oil into a medium-size pot to coat the bottom, about 25-30 grams.

Step 2

Pour 80 grams of popcorn kernels into the pot and sprinkle with a pinch of salt.

Step 3

Cover the pot and turn the heat on to high.

Step 4

When the popcorn starts to pop, keep a close eye on it. Once the popping slows down and is very sporadic, turn off the heat. Leave the lid on until popping stops completely.

Step 5

Once the popping has stopped, remove the lid and measure out 60 grams of popcorn into a medium-large-size bowl, making sure not to get any kernels.

Step 6

Set to the side while you make the caramel sauce.

Caramel Corn

Step 1

Line a medium-large-size baking sheet with parchment paper.

Step 2

In a medium pot on the stove, melt butter, date paste and vanilla over low heat. Stir frequently to combine and prevent burning.

Step 3

Once everything is melted and mixed, turn off the heat.

Step 4

Pour butter and date sauce over the popcorn in the bowl and carefully mix until the popcorn is evenly coated.

Step 5

Pour caramel corn onto the baking sheet and spread out into a single layer.

Step 6

Refrigerate for at least one hour.

Step 7

Serve cold and store leftovers in an airtight container in the fridge for up to 3 days.

Substitutions & Tips

• For popping the popcorn, you can use whatever type of oil you prefer in place of olive oil. I sometimes use coconut oil.

• This recipe comes together easily and quickly, but if you are so busy that you cannot do it all at once, you can make the popcorn ahead of time. If you do this, make sure to place it in a sealed container or sealed plastic bag as soon as it has cooled to prevent it from going stale.

• I have tried making this recipe with store-bought date paste with a little water added to the pot. It turned out just fine. Some things to note about using store-bought date paste are that the caramel corn turns out a little darker in color and the taste has a slight tartness to it (but still also sweet) compared to using date paste made with Medjool dates.

• To make this Fall caramel corn extra festive and more decorative, you could add in some colorful homemade pumpkin or leaf-shaped candies after the caramel corn has set up in the fridge. Simply whip up a batch of my vanilla buttercream frosting, add some India Tree dye-free, sugar-free food coloring and spoon into Fall candy molds. Let the buttercream candies harden in the freezer for a couple of hours and then pop them out to use as tasty decoration.

• Remember that this is a soft caramel corn recipe. Although it will firm up a bit in the fridge and be easier to handle without making a mess when it is cold, it is not going to get crunchy or crisp (which is why it is so great for younger kids).

• It is best not to let this caramel corn sit out for too long. Although it can sit out for a short time, it will start to get melty if left at room temperature for too long.