Halloween treat // Coconut sugar caramel popcorn
Hi lovelies, I know I am taking forever with my Halloween recipes and I am so sorry about that, I think I got a little too cocky the other day sharing how I usually avoids colds and getting sick in the fall, because I am down with a bad cold and what feels like a flu on the way. This means that I might not get through all the Halloween recipes that I had planned, but I do have this yummy caramel popcorn recipe + at least one more recipe ready for you guys.
I got the idea for these beyond delicious popcorn after visiting one of my girlfriends who served the BEST caramel candy popcorn and chocolate covered blueberries (I am totally going to make those as well) that she got from her american roommate. I am going to be completely honest and say that these are not quite as good, but they are definitely up there! They turned out quite dark because I used coconut sugar, but I love the flavour they gave the caramel and it is slightly healthier as well, so that just means I can eat some more of them right?! ;)
1 deciliter corn kernels
1 tablespoon coconut oil
70 grams of butter
2 1/2 deciliters (equals 1 cup) coconut sugar
3 tablespoons syrup
A large pinch of sea salt
1/2 teaspoon pure vanilla powder
1/2 teaspoon baking soda
Pre-heat your oven to 175 c / 350 f. Start by melting the coconut oil in a large pot on high heat. When the coconut oil is melted and the pot is hot, then you can add the corn kernels as well, top it with the lid and wait for the corn to start popping. Once the kernels starts popping make sure to vigorously shake the pot back and forth over the stove to ensure that you are not burning any kernels, this will allow the already popped kernels to float to the top. Continue to do this until all kernels have popped. When it is done take the pot off the heat and set aside to rest with the lid off.
To make the caramel simply melt the butter in a saucepan over medium heat and stir in the coconut sugar, syrup and sea salt. Bring the mixture to a boil while stirring constantly and then let it boil without stirring for 3-4 minutes. Remove the saucepan from the heat and stir in the baking soda and pure vanilla powder. Slowly pour the caramel over the popcorn while stirring. Pour the popcorn onto two baking trays lined with parchment paper and bake in a preheated oven 180 c / 360 f for 20 minutes stirring every 5 minutes – be careful not to burn it. Take the popcorn out of the oven and set them aside to cool before breaking it into pieces. Keep the popcorn in an airtight jar or bag until serving. It should keep for about a week. Enjoy!