Low Sodium Toffee Popcorn
Indulge in a guilt-free treat with this irresistibly crunchy Low Sodium Toffee Popcorn! Made with air-popped popcorn and a luscious homemade toffee coating crafted from unsalted butter, light brown sugar, and a touch of honey, this recipe offers the perfect balance of sweetness without the excess salt. The baking soda ensures a light, crisp texture, while vanilla extract adds a warm, aromatic finish. Ideal for movie nights or holiday gifting, this easy-to-make snack comes together in just 25 minutes of prep and cook time before baking to golden perfection. Light, buttery, and delightfully satisfying, this low sodium toffee popcorn is sure to be a family favorite. Perfect for those seeking a flavorful yet heart-healthy alternative to classic caramel popcorn!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 0.5 cup Popcorn kernels
- 0.5 cup Unsalted butter
- 0.75 cup Light brown sugar
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Baking soda
- 2 tablespoons Oil (for popping corn)
Directions
Step 1
Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium heat. Add the popcorn kernels, cover with a lid, and let the popcorn pop, shaking the pot occasionally to prevent burning.
Step 2
Once the popping slows down (about 2-3 seconds between pops), remove the pot from heat and transfer the popcorn to a large mixing bowl. Discard any unpopped kernels.
Step 3
Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper.
Step 4
In a medium saucepan, melt the unsalted butter over medium heat. Stir in the light brown sugar and honey, and bring the mixture to a boil. Let it cook for 3-4 minutes without stirring, until it thickens slightly.
Step 5
Remove the saucepan from heat and quickly stir in the vanilla extract and baking soda. The mixture will bubble up—this is normal.
Step 6
Immediately pour the toffee mixture over the popcorn, stirring carefully with a silicone spatula to coat the popcorn evenly.
Step 7
Spread the coated popcorn onto the prepared baking sheet in an even layer.
Step 8
Bake in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even coating and crispness.
Step 9
Remove from oven and let the popcorn cool completely on the baking sheet. The toffee will harden as the popcorn cools.
Step 10
Once cooled, break the popcorn into clusters and store in an airtight container for up to 1 week.
Nutrition Facts
| Serving size | (349.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1591.8 |
| Total Fat 78.3g | 0% |
| Saturated Fat 32.3g | 0% |
| Cholesterol 124mg | 0% |
| Sodium 367.0mg | 0% |
| Total Carbohydrate 236.7g | 0% |
| Dietary Fiber 7.5g | 0% |
| Total Sugars 199.8g | |
| Protein 6.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 114.7mg | 0% |
| Iron 2.0mg | 0% |
| Potassium 404.2mg | 0% |
Source of Calories