Next time I will try maple syrup rather than honey and/or some darker sugars. Or some lighter sugars and different flavoring. Or maybe a bit of chile pepper! Love me some heat with my sweets. I might also add some roasted nuts with the popcorn before coating with caramel.
Sunday, December 8, 2013
Adapted from ImaLazyMom.
I used 2/3 C popcorn kernels, popped with as little oil as I could.
For the caramel, I used 1/2 C butter, 2/3 C evaporated cane juice, 1/3 C coconut sugar, 1/3 C honey, not nearly enough salt, a splash of vanilla and 1/2 t baking soda.
Melt ingredients except baking soda and vanilla in a big pot--my big soup pot, it hardly covered the bottom to begin with but you need that much room to coat the popcorn--when it comes to a heavy boil, quit stirring, and boil (medium heat) without stirring for 5 minutes (could have gone just a bit longer), the syrup should start turning a darker color but don't burn it.
The boiling is key to a crunch rather than sticky, rip-out-your-dental-work final product.
Add the soda and vanilla and mix briskly. It will get very foamy. Add popcorn quickly and toss to coat. Pour out onto parchment paper and cool. Break into bits.