Sunday, October 27, 2013

Healthier Caramel Corn

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Last year for Halloween I tried a whole bunch of fun Halloween treats... we made ghost sandwiches, banana ghosts, cheese slice bats, jack-o-lantern quesadillas, and even mummified hot dogs made with organic crescent roll dough and nitrite free hot dogs... This year we haven't had as much time for fun, but in honor of my traditional Halloween caramel corn, I decided to re-work my recipe to make it healthier. The first batch was made using brown sugar, corn syrup and a whole stick of butter, so I decided to try sucanat (a whole unrefined sugar including the vitamins and minerals naturally found in molasses), honey and a lot less butter. I was pleasantly surprised when both versions were just as delicious!

Healthier Caramel Corn
  • 1/2 cup unpopped popcorn
  • 2 Tbsp organic grass-fed butter 
  • 1/4 cup sucanat (or regular brown sugar)
  • 1/4 cup honey
  • 1/2 tsp salt
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • optional: roasted peanuts, dark chocolate chips, etc.
  1. Pop the kernels either on the stove or in an air-popper (I usually use the stove but for this healthier version used an air-popper)
  2. Melt butter in a medium saucepan over medium heat, add sucanat, honey and salt and stir until the  mixture comes to a boil
  3. Allow mixture to boil for 3 minutes without stirring
  4. When the 3 minutes are over, remove the mixture from the heat and add in vanilla and baking soda
  5. Place popped popcorn and any add-in's that you wish (nuts, chocolate chips, dried fruit, etc.) in a large bowl and stir to combine (will take a few minutes of stirring to completely coat all the pieces).
Now I know just what to send it to school for a "special Halloween treat" for my son's school party on Thursday!

Kid Reviews
Two thumbs up! (mouths too full of caramel corn to speak)

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