Caramel Popcorn
Description
After removing white processed sugar and highly processed sweets from our diet, I started looking for special treats that I could make for my children. This is a recipe that I began making very early in our transition, and have continued to make over the years. It's a great treat to take to parties and other special events. Vegan and amazing! :)
Ingredients
1/2 Cup Unrefined Coconut Oil
1 Cup Brown Rice Syrup
1 - 2 Tablespoons of agave or coconut nectar (optional: for added sweetness)
1 teaspoon vanilla
1/2 cup popcorn popped in hot air popper
Methods/steps
Preheat oven to 325 degrees. Pop corn in a hot air popper and place into a large bowl, removing unpopped kernels. Place coconut oil, brown rice syrup and vanilla in a pan. Bring mixture to a simmer and continue over a medium to low heat setting. Stir regularly (to avoid sticking) until mixture becomes thick and caramelized. Pour caramel sauce over the popcorn and stir in until the popcorn is well coated. Put in 9 X 13 pan and place in preheated oven. Stir occasionally and remove from oven when the sauce has caramelized onto the popcorn (approximately 15 minutes). Stir a time or two as it cools so that it easily falls into pieces or form into a ball to make popcorn balls. Optional: add 1 – 2 teaspoons of cinnamon to dry popcorn before stirring in caramel sauce.
Additional Tips
Brown rice syrup has a very mild sweet flavor that makes a great caramel sauce. I prefer the less sweet version of caramel corn made without adding the extra agave or coconut nectar. For someone that is used to more traditional sweeteners or just likes a sweeter snack, adding just a bit of either of these sweeteners will do the trick.