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.
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!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (28g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 56 (55%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 15.3mg||5 %|
|Sodium 1929.7mg||67 %|
|Potassium 38.6mg||1 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 8.9g|
|Protein 1.4g||2 %|
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Calories per serving: 101
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