There is a cool crispness in the air and the weather and leaves are quickly changing. I just love fall time here in Wisconsin. There are so many beautiful colors with all the leaves, pumpkins, and apples. Soup season is here and if you haven’t noticed from all the soup recipes I have been posting, I am ready to embrace this turn of the season. So what better way to celebrate the fall season then to make some delicious homemade caramel corn!
Head to the grocery store and check out the ingredients to just about any caramel corn out there. I’ll bet 99% of them have high fructose corn syrup in them. I wanted to create a healthier version of this snack so that we could all enjoy this delicious fall time treat! My recipe has no high fructose corn syrup, no refined sugar, no unhealthy oils and taste absolutely amazing!
I can remember when I was little and my mom made a version of this recipe. The baking soda is a trick that she taught me to make caramel light and fluffy so that it does not weigh down the popcorn. I made one batch of this the other night and my girls loved it! I just made a double batch so that I could give some away to my friends and family. I hope you all enjoy this recipe as much as my family has! Stay tuned for the delicious caramel apples recipe(shown in photo below) coming out later this week!
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- 1/2 cup un-popped GMO free popcorn (see resources below to see where to purchase this item)
- 1 cup organic sucanat (finely grounded)
- 1/4 cup (or 4 tbsp) of grass fed butter
- 1/4 cup half and half, or heavy cream
- 1/4 tsp unrefined sea salt
- 1/2 tsp baking soda
- Preheat oven to 200 F.
- Air pop the popcorn or cook it on the stove in a little coconut oil. I used about 1 tbsp coconut oil for the 1/2 cup of popcorn. Melt coconut oil over medium heat, add popcorn and put the lid on. Move your pan around until all the kernels stop popping. Do not stop moving the pan around the burner, you don't want your popcorn to burn. Place popcorn into a 9"x13" un greased pan and set aside.
- In a heavy sauce pan over medium high heat, melt the butter.
- Add the sucanat (I ground mine into a fine powder in my coffee grinder so it would dissolve better, but it isn't absolutely necessary).
- Immediately stir in half and half and salt and stir constantly while you bring it to a boil.
- As soon as it comes to a boil, continue to stir for 1 more minute. It is very important to not stop stirring.
- Pull off of the burner and add the baking soda, keep stirring. The caramel mixture will foam up, this is normal and the reaction that you want.
- Immediately pour over popcorn and stir so that it is evenly coated.
- Bake for 1 hour stirring every 15 minutes. Enjoy!
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