Recipe from FOOD LOVE by Tess Challis
Come to mama. This is absolutely delicious, yet has only natural sweeteners – and less fat than typical caramel corn. You can indulge without guilt, and your whole family will flip for this sweet treat!
¼ cup GMO-free popcorn kernels
1 tablespoon coconut oil
2 tablespoons coconut sugar
1 ½ tablespoons EACH: brown rice syrup and agave nectar
½ teaspoon vanilla
¼ teaspoon sea salt
- Pop the popcorn in an air popper. You might need to do this in two batches. Alternatively, you may pop it on the stove. Place the popcorn in a large bowl.
- In a skillet set to medium heat, add the oil. Once it melts, add the remaining caramel ingredients and reduce heat to low. Gently boil for about two minutes.
- Pour the caramel over the popcorn and stir—I use a heatproof rubber spatula to get all of the caramel goodness out of the pan and then I stir the popcorn with it. Allow to cool slightly and then serve.