There is a crispness in the air…
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.
A Healthier Caramel Corn
So what better way to celebrate the fall season than to make some delicious homemade healthier 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 caramel corn recipe 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!
The Secret To Great Caramel Corn!
I can remember when I was little and my mom made a version of this recipe. Every single time she added in the baking soda, it amazed me on how the ingredients transformed!
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 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 apple recipe(shown in the photo below) coming out later this week!
A Healthier Caramel Corn Made With GMO Free Corn & No Corn Syrup!
Prep Time: 10 minutes- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Category: dessert
Method: stovetop, baking
Cuisine: american
Prep Time:
Yield:
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Print Recipe
Pin RecipeDescription
Here is a healthier caramel corn recipe that everyone can enjoy!
Ingredients
- 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
Instructions
- 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!
Nutrition
- Serving Size: 1 serving
This does sound so awesome, perfect for fall!
Yum. I bet I could make this with coconut nectar.
I’m thinking I could make this with coconut sugar (what I have on hand). It’s similar in taste and appearance to sucanat. Thanks for sharing this!
Hi Halle,
This is one of my all time favorite treats! Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great week end and come back soon!
Miz Helen
This sounds yummy too! You got me with the treats this week 🙂 Got this one pinned and tweeted!
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this tasted good before Monsanto got involved with our food, I remember when, great recipe
I can still get non gmo corn at my grocery store Spring Gardens Nursery