Caramel popcorn recipe without corn syrup

i am wanting to make this but dont have any corn syrup, does anypne have a recipe that dosent need this. Thanks

BETTER THAN GARRETT’S CARAMEL CORN

Preheat oven to 300*

Make 1 batch of Kelly’s popcorn, but don’t add butter or salt on top when it’s done.
Toss in 1/2 c. crispy nuts, if desired
Put 1/3 c. butter, 1/2 c. palm or coconut sugar (or other natural sugar) and 1/4 c. real maple syrup in a small saucepan. Add a pinch of sea salt.
Heat the mixture on medium high. Be sure to keep stirring. Bring to a boil and allow it to boil for 2 minutes, without letting it burn!
Pour over the popcorn. Using a large wooden spoon, gently stir the popcorn until all of the pieces are coated.
Spread the popcorn onto a buttered cookie sheet.
Bake for about 15 minutes.
Store leftovers in an airtight container.
Enjoy!UPDATE:try this recipe that is just as good but MUCH easier:Kettle Corn!

nstructions

1

Line the bottom of a large cookie sheet with parchment paper. Rub the paper with a stick of butter to thoroughly grease the entire surface area.
2

Combine the popcorn and the peanuts in a large mixing bowl. Toss with your hands to ensure an even mixture. Set the bowl aside.


3

Combine the sugar, the molasses, and the honey in a large saucepan. Add the water and the one tablespoon of butter. Stir a few times to combine as much as possible.
4

Attach a candy thermometer to the side of the saucepan, and place the pan on the stove on medium-high heat. Bring the mixture to a boil. Continue cooking until the mixture reaches 250 degrees F, about 8 to 10 minutes. Do not stir while the popcorn is cooking.
5

Remove the pan from the stove, and stir in the baking soda. The mixture will begin to foam, but the foaming will cease in a few moments.
6

Once the foaming has stopped, whisk for a second or two, wait an additional five seconds, and then quickly pour the caramel mixture over the popcorn and peanut mixture. Toss to evenly distribute the caramel mixture.
7

Pour the caramel corn mixture onto the parchment-lined cookie sheet, and spread it evenly using a spatula. Allow the caramel corn to cool for 15 to 20 minutes, or until it reaches room temperature.

Read more: How to Make Caramel Corn Without Corn Syrup | eHow.com http://www.ehow.com/how_5045971_make-caramel-corn-corn-syrup.html#ixzz1rRF3vbOU

oops i pasted this but i see it doesnt have quantities will keep looking

Or,1/3 cup each brown or white sugar and honey, 50g butter. Boil all togetheruntil it changes colour and goes a bit darker. Should be somewhere between soft and hard ball stage. Pour over popcorn.

3/4cup brown sugar, 6Tsp butter, 3 Tbsp white sugar, 1 1/2 Tbsp water, Boil the above ing for five mins without stiring then add 1/4tsp of baking soda and 1 1/1 tsp vanilla.Pour over poped corn (put in roasting pan) por over mixture, stir well. Bake in oven for 15min to 20 mins at 150deg take out and stir a few times.enjoy (can add a little honey to boiling mix)

3 yummy popcorn recipes

Caramel corn
125 gr butter, 1 cup brown sugar; bring to boil, allow to simmer & stir constantly for 2 mins. Take off heat. add in 1/2 can Sweetened Cond Milk & stir. Put back onto heat & simmer & stir for 4 mins or until golden. Pour over popcorn & stir. Can spread out caramel corn onto baking dish & dry out in low oven for 10 mins.

Popcorn Balls
3/4 cup White sugar, 3/4 cup brown sugar, 125gr butter, 1/2 cup honey. Boil 4 mins. Take off heat & add 1 tsp vanilla ess. Pour over popped corn. Form into balls. Hint: butter hands 1st & be careful not to burn yourself.

Coloured popcorn.
1 cup sugar, 4 tbsp water, few drops food colouring & essence of choice. Boil rapidly for 1 min. Add popped corn & stir well to coat. Hint: Cook syrup in large stock pot. I use raspberry essence, orange, lemon, pineapple & caramel. All really yummy. I halve the recipe to make lots of varieties.