I like plain popcorn with salt and a little butter but my husband (and his big ol’ sweet tooth) bugged me about making caramel corn. The recipes I found involved mixing lots of butter with lots of sugar- yummy and disgusting at the same time. Anyway, I don’t claim this is a low-calorie or low-fat version- this just might not spike your blood sugar as fast.
Pop about 8 cups of organic popcorn kernels– about 1/2 cup dry. (It is difficult to measure popped corn so I just go with the 1/2 c. un-popped as my guide.)
Coat bottom of 3-4 quart pot with thin layer of canola oil (about 2 tablespoons) and set burner to high heat.
Put 3-4 kernels in pan. Once those kernels pop the oil is ready.
Add the kernels to the pot and cover. Shake or wiggle the pot over the burner while popcorn pops (about 3-4 minutes).
Once popping begins to slow, remove pot from heat. Set popcorn aside.
- 2 tablespoons coconut oil
- 1/2 cup brown rice syrup (or 1/4 c. rice syrup + 1/4 c. agave nectar or honey)
- 1/4 cup almond butter (peanut butter would work too)
- 1 teaspoon vanilla
Heat ingredients until liquefied (about 5 minutes).
Stir until well blended.
Slowly pour mixture over popcorn while mixing. Let cool. Enjoy!
** The caramel corn will keep longer if you toast it in oven for 5- 10 minutes. Transfer the popcorn mixture to a glass baking pan andbake in the oven at 350 degrees. Be careful not to scorch it– check every 3 minutes or so until slightly browned and crunchy