I LOVE caramel, and caramel popcorn just screams fall! Last night I had a serious
hankering for caramel popcorn, but not really a lot of energy to do anything elaborate, I especially wanted to avoid baking. So I took to the internet in search of something yummy and easy. I found this recipe that I used as a springboard. It isn’t quite the same as sugary, buttery caramel popcorn, but different isn’t bad, it’s delicious! I decided to use date sugar in this recipe because I think that dates have a deliciously caramel flavor. The resulting caramel is rather thick, but works great when mixed with the popcorn and does really well making popcorn balls. Mixing the coconut oil into the brown rice syrup takes a little effort, but it’s nothing you can’t handle.
- 1/2 cup unpopped popcorn
- 1/2 cup coconut oil*; melted
- 1/4 cup date sugar
- 1/2 cup brown rice syrup
- 2 tsp vanilla
- 1/4 tsp sea salt
Pop the popcorn using your preferred method. (I air pop my popcorn, but do what you like). Place popcorn in a large heat resistant bowl.
Mix remaining ingredients in a saucepan on medium heat stirring constantly until ingredients are well incorporated, there is no need to boil the mixture. Drizzle/pour caramel over popcorn turning and mixing the popcorn until well mixed. For crunchy caramel corn, freeze for a few minutes.
*Recipe Note: If you like a coconut flavor, use extra virgin coconut oil. If you don’t like that flavor, use refined coconut oil.