Coconut Maple Caramel Popcorn. The caramel is made with unrefined sugars, yet is just as moreish as any made with white sugar.
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5 from 1 vote

Coconut Maple Caramel Popcorn

I have used less caramel to coat the popcorn than a standard recipe, which will help reduce the amount of sugar consumed. If you like a thicker coating of caramel, just double the caramel ingredients in the recipe, but keep the amount of popcorn the same.

This recipe uses 15ml Tablespoons.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Author: Tania @ The Cook's Pyjamas


  • 80 g popcorn kernels 1/3 cup
  • 45 g unsalted butter 3 Tablespoons
  • 42 g maple syrup 2 Tablespoons
  • 42 g (2 Tablespoons coconut nectar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon bicarbonate soda baking
  • 1/4 - 1/2 teaspoon sea salt


  • Preheat the oven to 120C (100C fan forced).
  • Line a large baking tray.
  • Pop the popcorn using your preferred method and place in a large bowl.
  • Place the butter, maple syrup and coconut nectar in a saucepan.
  • Warm over a low heat until the butter melts, then bring the mixture to the boil over a medium-high heat.
  • Allow the mixture to boil for 4 minutes, without stirring.
  • Remove the saucepan from the heat and stir in the bicarbonate soda and the vanilla extract.
  • Pour the caramel over the popcorn and stir thoroughly to coat.
  • Spread the coated popcorn in a thin layer on the lined baking tray.
  • Sprinkle the sea salt over the popcorn.
  • Cook for 15 minutes then stir gently.
  • Cook for an additional 15 minutes.
  • Allow to cool.
  • Eat immediately or store in an airtight container until required.


I use an air popper to pop my popcorn. If you do not have an air popper, heat a Tablespoon of coconut oil in a large saucepan (one with a lid) on a medium high heat. Add the popcorn, put on the lid and continue to cook, shaking the pot occasionally, until the popping slows. Continue with the recipe.