Modern Caramel Corn
I have perused the internet until exhausted looking for a recipe for caramel using coconut sugar. One of the issues is that coconut sugar is also known as palm sugar, coconut crystals, coconut palm sugar, among a few other names. Additionally, coconut sugar seems like a relatively new addition to American culinary adventures. It’s been used in Thailand for quite some time though.
A little background:
- It’s low glycemic: It has an average rating of 35 on the GI scale, compared to sugar (sucrose) at 68, (however, GI is not the only factor in blood sugar levels).
- It contains nutrients: It contains potassium, magnesium, zinc, calcium, iron, and other macronutrients, also vitamins and amino acids.
- It caramelizes in the oven: Something agave doesn’t do but coconut palm sugar does.
- 1/3 cup unpopped organic popcorn kernels
- 2 T olive oil
The above recipe makes about 8 cups of popped corn. I make mine on the stove.
- 1/4 cup melted coconut oil (or butter)
- 1/3 cup coconut sugar
- 4 T honey (it will not work without this, trust me!)
- 1/4 tsp baking soda
- 1/2 tsp vanilla extract
- 1/4 tsp gray salt
- Optional: add 1/2 tsp cinnamon for “Churro Corn”
- Make your popcorn and set aside in large bowl.
- Preheat oven to 250° and prepare a large baking sheet with parchment paper.
- In a small sauce pan mix coconut oil (or butter), coconut sugar and honey. Simmer on medium low for 5 minutes (add cinnamon when half done, if you choose to). Mix with a wooden utensil occasionally.
- After 5 minutes remove from heat and add baking soda and vanilla. It will get all foamy and cool! Mix around for 30 seconds or so and pour on popcorn. Mix around well with wooden utensil.
- Pour onto parchment lined baking sheet, spread around so it’s one nice layer and salt lightly.
- Bake for 38-40 minutes.
- Remove from oven and let cool. Store in airtight containers, if you can!
I have made it with butter and with coconut oil. I actually prefer the coconut oil version better, but either way is amazing. I made the recipe calculation and it comes out (for 1 cup) to 152 calories – that’s better than Crunch ‘n Munch. It also has less than 11 g of sugar and 17.5 g of carbs – also better than Crunch ‘n Munch. :) One week left sugar-free peeps!
Plus, what a great gift! This stores well for a few days.