Caramel popcorn

The ideal combination for low-fructose snacking!
Prep time: about 30 min.
Baking time: about 10 min.
Difficulty: easy
Yield: 4 portions



  1. First, line a baking sheet with parchment paper.
  2. Then put the sunflower oil in a large pot and heat. Add the popcorn corn, reduce the heat slightly and put a lid on. The lid is especially important because the popped corn kernels get very hot and can jump out of the pot when popped. After a few minutes, the kernels will begin to pop. Shake the pot a little every now and then to move the corn kernels around. When the popping sound stops, remove the pot from the heat and spread the popcorn on the baking sheet. Remove any kernels that have not popped.
  3. In another saucepan, melt the butter along with the organic corn sugar and organic rice syrup and bring to a boil once. Reduce heat and continue to simmer slowly for about 10 minutes, stirring occasionally, until a light brown caramel forms.
  4. Distribute the still hot caramel evenly over the popcorn and mix everything briskly and thoroughly. Be careful, the mixture is hot.
  5. Before eating the popcorn still a few minutes to cool.
We wish you much fun while enjoying, as well as a good appetite!