Nothing beats a good batch of homemade caramel corn. Sweet and salty all at once, this version uses sugars with minimal processing, leaving it with a slighty mellow yet rich flavor from the real maple syrup.
I got this basic recipe from Kelly the Kitchen Kop and changed it just slightly for my own tastes. I love to make this when I get a sweet tooth and I feel much better about it knowing I use only real, whole ingredients and there’s no high fructose corn syrup in it! It’s my new favorite Saturday night snack.
- ¼ cup organic popping corn
- 2 Tbsp butter or coconut oil (for popping)
- (you’ll want about 6 cups of popped corn)
- The caramel:
- ¼ cup butter
- ½ cup whole cane sugar
- ¼ cup real maple syrup
- ½ tsp vanilla
- ¼ tsp sea salt
- optional – chopped nuts
- Preheat oven to 300 degrees.
- Mix topping ingredients together in saucepan over medium heat while corn is popping (or for about 2 minutes).
- Then mix the topping and popcorn (and nuts if using) together well in a large bowl, taking out any unpopped kernels you find.
- Place in a 300 degree oven for about 15 minutes.
- Let cool slightly and break apart. Enjoy!
I also love to take a big bowl of caramel corn to family get-togethers and it’s a great gift item as well.
One of my favorite add-in’s is a big spoonful of peanut butter (approximately 2-3 tablespoons), though you can use any nut or seed butter you have on hand.