Organic Whole Living Recipes: Honey Maple Caramel Corn
I thought I would take a minute to post a recent recipe I came up with. This may be similar to one you've used in the past, but I've tried giving it a healthier spin using no brown sugar or corn syrup! You'll also be able to find this recipe at the Homeschooling Foodies blog. I posted a yummy cumin green bean recipe there recently as well.
1 Cup Organic Popping Corn Kernels
4 T Butter ( I used Amish Salted Rolled Butter )
1 T Unsulphured Molasses
1/3c. Raw Filtered Honey
3 T Grade B Maple Syrup
1/2t. Pink Sea Salt (or any salt you prefer)
1t. Vanilla Extract
1/2t. Baking Powder
Directions: Preheat oven to 300.
Step One – Pop One Cup of Corn Kernals into a large lasagna pan. I use an air popper which requires no oil. We love it.
I didn't quite use the full cup, I ran out of room in my pan. This was two cycles in the popper.
Step Two – in a small saucepan add remaining ingredients except for the vanilla.
4 T Butter ( I used Amish Salted Rolled Butter )
1 T Unsulphured Molasses
1/3c. Raw Filtered Honey
3 T Grade B Maple Syrup
1/2t. Pink Sea Salt (or any salt you prefer)
Warm on the stove medium high heat until it comes to a rolling boil. Once it comes to a rolling boil, boil for three minutes stirring and being careful not to burn.
Step Four – Remove from stove and stir in vanilla and baking powder. Continue to stir so that the mixture does not overflow in your pan.
Step Five – Pour mixture over popcorn. Stir to combine. Don't worry if it doesn't coat all of it.
Step Six – Place in the 300 degree oven for 15 min, checking not to burn. Remove from oven and stir mixture from the bottom up. Place back in the oven for another 10 minutes. Remove and let cool, stirring again if you'd like.
I didn't have very much stick to the pan, if you'd like you could coat the pan with a cooking spray. They make that in an organic variety now too.
Have a great weekend! We'll be busy with the finishing touches on our home, before we put the for sale sign in the yard!
♥ Gabreial