Caramel popcorn

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



  1. First line a baking tray with baking paper.
  2. Then put the sunflower oil in a large saucepan and heat. Add the popcorn corn, reduce the heat slightly and put a lid on. The lid is particularly important because the popped corn kernels get very hot and can pop out of the pot when they burst open. After a few minutes, the kernels will start to pop. Shake the pot a little now and then to move the corn kernels. When the popping noise stops, remove the pot from the cooker and spread the popcorn on the baking tray. Remove any kernels that have not popped.
  3. In another saucepan, melt the butter together with the organic corn sugar and organic rice syrup and bring to the boil once. Reduce the 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. Let the popcorn cool for a few minutes before eating.
We hope you enjoy the popcorn and wish you a good appetite!