Joel had a few friends over last night to watch the live streamed U2 concert . I thought it would be nice for them to have a little snack mid concert, so I made up a batch of this delicious caramel corn. It was well received and was eaten up quite quickly. In fact, one friend thought I was joking when I said it was a healthier version! This recipe uses rapadura, a whole cane sugar, and honey. No white or brown sugar, no corn syrup. Just buttery sweetness.
This recipe is adapted from a recipe that my husband grew up eating. I thought this would be a good week to share it, with Halloween coming up. Another great “candy” recipe is homemade fudge. So good.
Old Fashioned Caramel Corn Yield: About 16 cups
To get a thicker coat of caramel, just use a little less popcorn. I used butter in this recipe since it wasn’t really for Elena and I, but coconut oil would work here too for a dairy free version. You could also experiment with different sweeteners, such as maple sugar or coconut sugar.
3/4 cup of popcorn kernels, popped
1/2 cup of butter or coconut oil
1 cup of rapadura
1/4 cup of honey
1/2 teaspoon baking soda
1 teaspoon vanilla
1-Melt the butter, rapadura and honey together in a small pot. Allow to simmer for five minutes. Be very careful with this hot mixture, as it can cause bad burns.
2-Meanwhile, place the popcorn in a large bowl with plenty of room to stir. When the mixture has simmer for the allotted five minutes, then add the baking soda and the vanilla and stir it in (it will get foamy).
3-Take off of the heat and pour over the popcorn. Stir until well coated.
4-Place on two jellyroll pans in a single layer and place in a 250 oven for about 45 minutes to an hour. This hardens the caramel. If a lot of the caramel is dripping onto the pan, you can give it a gentle stir back onto the popcorn throughout the cooking process.
5-When done, remove from pans, breaking into small pieces and cool. Enjoy!