In honor of National Caramel Day, I bring you a delicious, diet-friendly, kid-approved caramel popcorn recipe that has NO SUGAR! And really, it is delicious!
I am all about moderation of almost all things, but this just isn't one of them! Remember the old Pringles jingle, "Once you pop, you can't stop!" Well, that is basically the theme of this treat and because it is healthy, I can justify my indulgence.
Our family got this recipe from another family at our old Brain Balance Center where diets were strictly monitored. It passed the Brain Balance test of healthiness and our taste test!
INGREDIENTS:
1/3 Cup Organic Popcorn Kernels (yields 6 cups of popcorn)
*Optional* 3/4 Cup Sliced Almonds or Other Nut
1/2 Cup Real Maple Syrup
3 Tbsp. Peanut/Almond/Nut Butter
1 1/2 Tsp. Pure Vanilla Extract
1/4 Tsp. Salt
1/4 Tsp. Cinnamon (plus more for sprinkling if desired)
*Brown Paper Bag (if microwave popping)
DIRECTIONS:
Prep and Pop
Preheat oven to 350 degrees
Line a rimmed baking sheet with parchment paper
**OPTIONAL** roast nuts on lined baking sheet for 7-10 minutes if you are including them
Pop the popcorn either in a pot on the stovetop or in batches in a brown paper bag in the microwave for 1-2 minutes until done
Caramel Sauce
In a small, heavy-bottomed pot, bring maple syrup to a boil over medium heat - watch closely
Boil for 2 mins. and 30 secs., reducing heat only if needed to prevent overflow
Remove from heat
Add nut butter, vanilla, salt, and cinnamon and whisk until well blended
Drizzle mixture over popcorn and toss with a rubber spatula
Pour popcorn in a single layer on a parchment paper-lined baking sheet and bake for 6 minutes
Turn the pan and bake another 2 minutes
Remove from oven and sprinkle with salt and/or cinnamon to your desired taste (we prefer a light sprinkling of Himalayan Pink Salt)
Allow to cool then break apart
**Do yourself a favor and make two or three batches at a time!
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