4 tbsp unpopped popcorn (48g)
1/4 cup xylitol or sucanat (or regular brown sugar or coconut sugar) (54g)
1/4 cup agave or honey (55g) (Molasses might work; I haven’t tried.)
scant 1/4 tsp salt
optional for a richer caramel flavor: 2 tbsp buttery spread, such as Earth Balance (30g)
optional: roasted peanuts, dark chocolate chips, etc.
Pop the kernels, either on the stove or using the Microwave Popcorn Trick.
Then transfer to a large mixing bowl. In a small saucepan, combine the two sweeteners (and the butter spread, if using) and heat on low—stirring occasionally—until the dry sweetener is completely dissolved. Pour this mixture over the popped corn and stir to coat. Much of the sauce will fall to the bottom of the bowl, so be sure to scoop it up and keep stirring for a full 2 minutes. Sprinkle on the salt (don’t forget!) and add chocolate chips, or nuts, or dried fruit if you wish.