What's the problem with how traditional caramel corn is made? The primary ingredients are usually corn syrup and refined white sugar (not at all beneficial to our health or mood). Also, you often have to fight to keep the caramel corn on the baking sheets as you stir it during baking. All these problems have been solved with this new recipe. Natural sweeteners replace the corn syrup and white sugar and the mixture is baked in a casserole dish. Easy and yummy! I'm also always amazed by how large a batch is made with such a small amount of ingredients.
Pop ½ cup of popcorn (produces 2-3 quarts of popcorn)
3 Tbsp. coconut oil/butter 1/3 cup honey and/or maple syrup up to ¼ tsp. sea salt Pinch of baking soda opt.: 2 Tbsp. molasses*
Pour popped popcorn into a large casserole dish (or two smaller ones). Heat the rest of the ingredients (except for the baking soda) in a saucepan until bubbly. Keep on a low boil, whisking occasionally- for 4-5 minutes- until the mixture begins to thicken. Whisk in a pinch of baking soda and then pour over the popcorn. Mix until popcorn is well coated. Bake for 1 hour at 275 degrees, stirring every 15-20 minutes. Pour into a large glass bowl and allow to cool before serving. Store in an airtight container to keep crisp. * adding molasses gives it a more old-fashioned flavor (sorry- no toy prize included!). Opt: add 1/2 cup nuts (cashews, almonds) to the popcorn before topping with the caramel sauce
By the way- if you want to make a less-sweet version (more like “Kettle Corn”) you can cut the amount of oil and honey in half.
--------------------------------- Author Information: Kim Wilson has spent over 12 years working exclusively with whole foods to develop recipes that satisfy a variety of needs (for those just beginning to eat healthy to serious raw-fooders to those with extensive food allergies and health conditions like candida)- all in a tasty, enjoyable and affordable way. Her recipes don’t just avoid ingredients that contain gluten, but also a number of other foods that are problematic for many people (soy, dairy, eggs, sugar, yeast, animal products, etc.). Whereas most gluten-free products and recipes depend heavily upon refined ingredients and costly gums and starches (devoid of nutrition, fiber and flavor!) her recipes are prepared exclusively with whole foods. So when you prepare gluten-free recipes in this way, not only will you be eating gluten-free and allergen-free, but you’ll be eating better! Her website: Simply Natural Health
Home of her newest ebook Good and Easy Eats Her recipe blog: WHOLEmade Be sure to sign up for her free weekly newsletter, Wholesome Tidbits, and keep updated on new recipes at Simply Natural Health on Facebook!