My husband says he doesn’t like popcorn. However, whenever I make this caramel corn he sure does eat an awful lot of it for someone who doesn’t like popcorn!
This popcorn is a favorite treat of ours to make around the holidays. I will usually make several batches of this and deliver it as gifts to friends and family. Homemade caramel corn is hard to beat!
Old-Fashioned Caramel Corn: Naturally Sweetened
I usually use peanuts in this recipes, but cashews and pecans are both really good too. You could also leave the nuts out if you prefer.
Ingredients:
- 3.5 quarts plain popped popcorn
- 1 cup peanuts (or other nut), optional
- 1 cup sucanat
- 1/4 cup honey
- 1/2 tsp salt
- 1/2 cup butter (1 stick)
- 1/4 tsp baking soda
- 1 tsp vanilla extract
Preparation:
- Preheat the oven to 200° F.
- Place the popped popcorn in a roasting pan with high sides that has generously been greased with butter or coconut oil (This will make it easier to stir the caramel into it.) Set aside.
- Combine the sucanat, honey, salt, and butter in a heavy bottomed saucepan. Bring to a boil over medium heat while stirring to blend. Once the mixture is boiling, continue to boil for 5 minutes while stirring the entire time.
- Remove from the heat. Stir in the baking soda and vanilla.
- Immediately pour over the popcorn and stir to coat the popcorn. It doesn’t have to be coated perfectly at this point.
- Bake the popcorn for 1 hour, stirring well every 15 minutes.
- When done baking, spread the popcorn out onto wax or parchment paper and separate into pieces. Allow to cool and store in an airtight container.
This post has been shared with Fight Back Friday, Your Green Resource, Simple Lives Thursday, Raising Homemakers and Real Food Wednesday.
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