Caramel Corn
A much healthier version than what can be found at the local fair and with better flavor.
Recipe Prep 1 hour Serves 10 - 12
3/4 cup organic popcorn
1/2 cup organic extra virgin coconut oil
1/2 cup organic butter
10 oz. organic barley malt syrup
1/2 tsp. baking soda
Himalayan salt
2 stainless steel sheet pans with parchment paper
Preheat oven to 200 degrees
Note: I do not use popcorn makers. Some have aluminum interiors.
I chose years ago to just use a simpler old fashion method of a stainless
steel soup/stock pot with a heavy coated bottom.
In the large stock pot, pour in the coconut oil and popcorn and cover.
Note: Coconut oil really needs to be used as it imparts great flavor.
Heat over medium high heat. As soon as you hear the popping start,
then shake the pot until all the popping has stopped.
Pour into a very large stainless steel mixing bowl or two medium ones.
Wipe out the pot with paper towels and then add in the barley malt
syrup and the butter. Whisk together over medium high heat.
As soon as it becomes apparent that it is hot enough - you will see a
small simmering of bubbles forming - then add in the baking soda and
whisk briskly.
This will foam up and double in volume. * like a science experiment :)
Make sure to incorporate it all well together quickly.
Then pour over the popcorn. With a large spoon, carefully stir from the
outside edge in, from bottom upwards, to coat all the popcorn.
Do not mash.
Use your other hand to keep the popcorn from falling out of the bowl and
to turn the bowl as you stir. This will take about 5 minutes to thoroughly
incorporate.
When the popcorn is completely coated, then pour out into the sheet pans
and push together as you form it into the pan.
Sprinkle as much salt as you think you would like on top.
Note: You can also form it into small balls, if desired.
Again, the Himalayan salt imparts a better flavor than other salts.
Bake for as little as 30 minutes or as long as an hour. Enjoy!
Tip: Coconut sugar can be substituted for the barley malt, but the
recipe measurements greatly changes.
Use 2 x butter (at least) + 2 x coconut sugar + 2 x baking soda.
You will need to keep whisking longer, after adding the baking soda.
It will not foam up as much. A syrupy consistency is needed.
You can also add any nuts of choice.
