Here is a yummy evening treat with a natural sweetener alternative! We love popcorn at our home as a frugal and delicious snack or dessert. My papa made popcorn all the time growing up and we loved it! We pop our corn by pouring a thin layer of olive oil, followed by a thin layer of popcorn kernels in a large pot, cover, and shake back and forth over the medium heat till the popping sounds cease. Top with butter and salt or the following caramel corn recipe and enjoy!
3 ¾ qts (15 cups) popped corn (no need to be exact with the measurements here!)
1/2 cup rapadura or sucanat (or brown sugar can be used, if desired)
1/4 cup honey
½ cup butter
½ tsp sea salt
½ tsp baking soda
½ tsp vanilla
In small saucepan heat your sweetener choice, butter, salt & vanilla, stirring occasionally, until bubbly around edges, about 2-3 minutes. Remove from heat and stir in soda. Continue to stir as you pour over popped corn till coated.
Makes about 6-8 servings.
Oh yum! I found this peanut butter popcorn recipe at it is also awesome. I am sure you can substitute the sugar (you would probably know better what to use that I!) http://www.recipezaar.com/Peanut-Butter-Popcorn-14680
I usually bake it at 250 for about a half hour to restore the crunch. Then toss in some mini chocolate chips or drizzle with melted chocolate because I love the peanut butter chocolate combo. Or just enjoy as is!
we eat popcorn several times a week as a snack with our yard sale find of 10 years…a Stir Crazy popcorn popper
The kids will LOVE this variation that I plan to do for them this afternoon! Thanks!
Thanks! You read my mind. Two nights ago I was looking for a caramel corn recipe, but all of them required baking for an hour and I didn’t have that kind of patience!
Thank you, thank you, thank you!!! This week I’ve been trying to find a new recipe that doesn’t require corn syrup and have had no luck. It’s like you read my mind, perfect!
This sounds delish! I’m trying to make the change to healthier foods and this sounds right up our alley.
Yum- we love popcorn! We eat it a couple times a week. We make a similar recipe, but use honey.
Blessings,
Michele
I tried this recipe last night but couldn’t get the sucanat to dissolve in the oil/butter. Is it supposed to dissolve and I did something wrong or is it just supposed to stay kind of granulated?
It may be the sucanat. I used rapadura but their textures are very similar. It doesn’t completely dissolve, but it does melt somewhat into a smooth brown paste. You may try just letting it cook a little longer over low heat.
I finally figured it out. I thought I had burned the sugar without it dissolving because of the way it reacted with the oil–it didn’t. I guess I have never tried mixing oil and sugar and didn’t realize it is a lot like oil and water… Anyway, I was determined not to waste my ingredients, so I tried it again the next morning and discovered my problem. It worked great and was incredibly yummy!! Too yummy, really. Now I want to try variations…
why baking soda?
I am not sure exactly how to explain how it works, but it basically makes the caramel lighter and fluffier and more pourable.
YUMMY!!! Thanks for sharing that recipe!!!
Previously, I thought that making popcorn on the stove must be time consuming and difficult- thus the invention of the plug in popcorn maker (yet ANOTHER kitchen appliance that you must have). So, Alita and I tried your method of making popcorn on the stove last night…wow, it’s actually easier than the popcorn maker. I am getting rid of mine now. Lol, what a marketing ploy. Thanks for the tip.
Love this! I used rapadura and also added about 1/3 c. peanut butter…it was de-lish!
Lindsay, this caramel corn is delicious! I also make popcorn on the stove top. However, my mom taught me that it’s not necessary to shake the pan while it’s popping. I just pour oil and popcorn in the pan, set it to medium heat, cover and let it pop! It works. Just thought I would share!