Salted Caramel Popcorn (Refined Sugar Free)
Heather HartmanShare
I am not really a snacker. I'd rather have a meal or a bowl of my favorite fruits (pomegranates, figs, tomatoes, etc.) than eat processed food. A few months ago I added weekly snacks to my personal cheffing menu after a few clients requested them, and have had a lot of fun experimenting with different recipes! I decided to add a healthier version of caramel popcorn to last week's menu after being reminded of my boyfriend's popcorn story:
For the last five years Patrick has complained that I never have "munchies" in my kitchen - chips, cookies, pretzels, etc. A couple of years ago I decided to get him popcorn to satisfy the late night cravings. Most of the popcorn I found at the store was made with inflammatory oils, natural flavors, flavored butter, lecithins, emulsifiers, etc. I have strict "Don't Poison the Boyfriend" policy, so purchased the no oil, no salt version. I thought I did good until he claimed I don't understand the concept of snacks haha.
Since then we have doctored up plain popcorn with ingredients we have on hand - usually olive oil, maldon, and spices like thyme, rosemary, and sumac. It's so fun creating combinations, and way healthier!
This is a better for you version of Salted Caramel Popcorn! Most caramel popcorn is made with refined sugars and corn syrup (gross) but this has very simple ingredients you'll feel comfortable feeding your loved ones. Plus it's SO EASY to make!
View on Insta here!
Salted Caramel Popcorn
Rated 5.0 stars by 1 users
Category
Snacks
Cuisine
American
Servings
8
Prep Time
10 minutes
Cook Time
45 minutes
INGREDIENTS
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5 ounce bag of Lesser Evil Popcorn (or another organic, non GMO plain popcorn made with non-inflammatory oils)
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1 cup chopped walnuts
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0.25 cup honey
-
.75 cup coconut sugar
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4 ounces goat milk butter OR 2 ounces coconut oil and 2 ounces coconut cream
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1 teaspoon Maldon
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1/8 teaspoon cream of tartar
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0.5 teaspoon baking soda
METHOD
Toast the coconut flakes on a sheet pan @ 300F until golden brown.
Add the toasted coconut flakes, popcorn, and walnuts to a large bowl. Set aside.
Bring the honey, coconut sugar, goat butter, and maldon to a boil in a medium sauce pan. Reduce the heat and continue cooking until the mixture is a deep golden brown. Remove from heat and whisk in the baking soda and cream of tartar.
Pour the caramel mixture over the popcorn, coconut and walnuts. Mix with a large spatula until the caramel mixture is cool enough to touch, then begin mixing with gloved hands (this should happen pretty quickly).
Transfer the caramel popcorn to a sheet pan in an even layer. Toast at 250F for 30-40 minutes, then let cool at room temp.
Eat right away, or transfer to sealed, glass containers. This will keep in the pantry for a few weeks.
Enjoy! I like eating popcorn with a spoon to keep my hands clean!