Caramel
Caramel Corn has delighted generations of popcorn lovers for well over a century, but we believed this classic deserved a fresh approach. By eliminating corn syrup and crafting our own dairy-free buttery caramel recipe using pure cane sugar, brown sugar, molasses, and premium ingredients, we created a caramel corn that's lighter, crispier, never overly sweet, and doesn't stick to your teeth.
We didn't set out to create a dairy-free caramel corn. We set out to create a better caramel corn. It just happened to become dairy free along the way.
Ingredients
Corn, corn oil, cane sugar, brown sugar, dark molasses, natural butter flavor, caramel color, soy lecithin, salt, natural and artificial flavors, beta carotene, yellow#5, red#40, blue#1
Know The No's
- Yes Soy
- No Nuts
- No Gluten
- No Corn Syrup
- No Milk
Nutrition Facts
Serving size 2.5 Cups (57g) — 5 servings per container
Calories 340 (Calories from Fat 190)
Total Fat 21g (32% DV)
Saturated Fat 2.5g (13% DV)
Trans Fat 0g
Cholesterol 0mg (0% DV)
Sodium 170mg (7% DV)
Total Carbohydrate 35g (12% DV)
Dietary Fiber 3g (12% DV)
Sugars 19g
Protein 2g
Vitamin A 0% · Vitamin C 0% · Calcium 0% · Iron 4%
Our Story
Sometimes the best recipes aren't inherited—they're reinvented.
Few snacks have stood the test of time quite like Caramel Corn. For well over a century, its rich buttery sweetness has filled candy stores, county fairs, baseball stadiums, and family kitchens across America. One of the earliest caramel popcorn recipes debuted at the 1893 World's Columbian Exposition in Chicago, eventually becoming the inspiration behind Cracker Jack®, a snack so iconic it even earned a place in America's beloved baseball anthem, Take Me Out to the Ball Game.
Like many people, I grew up loving traditional caramel corn. It was sweet. Sticky. Rich. Loaded with buttery caramel flavor.
Then, in 2009, our family changed forever.
After my wife suffered a massive stroke, many of the foods she had always enjoyed were suddenly no longer an option. Foods containing corn syrup, artificial flavors, artificial colors, and many highly processed ingredients simply didn't agree with her anymore.
When we started Cornivore, we decided that if we were going to make caramel corn, we weren't going to make it the same way everyone else did.
Traditional caramel corn relies heavily on corn syrup. Removing it meant rethinking the recipe from the ground up.
After countless batches and plenty of failures, everything finally came together.
Instead of producing the heavy, overly sweet caramel corn people expected, we created something lighter, crunchier, cleaner tasting, and rich with buttery caramel flavor—without being sticky or overwhelmingly sweet.
Made with fresh popcorn, premium corn oil, pure cane sugar, brown sugar, and molasses, every ingredient has a purpose.
Along the way we discovered something unexpected. Because of the temperatures required to produce our caramel coating, traditional dairy butter simply wasn't the best ingredient for our process. So we developed our own buttery flavor profile without dairy.
We didn't set out to create a dairy-free caramel corn. We set out to create a better caramel corn. It just happened to become dairy free along the way.
Today, our caramel corn is enjoyed by customers who simply love great caramel corn, as well as many who never thought they could enjoy it again because they avoid dairy or prefer vegan-friendly foods.
The unmistakable Cornivore crunch comes first, followed by rich buttery caramel and a clean finish that lets the fresh popcorn flavor shine.
It's the flavor that has introduced countless people to Cornivore—and one of the flavors they come back for again and again.
Because sometimes the best traditions aren't preserved by copying them.
Sometimes they're honored by making them better.
