This is a recipe from my new book, Good and Easy Eats. As I’ve been working on the website this week (preparing for the big launch of the book this Saturday!) I decided to add a band of food images to the home page. I called out to my teenage son, “Which recipe should I have a picture of on the site?” and without pausing he said, “Caramel Corn!”. So within minutes I bought a lovely little image at istockphoto.com and had it loaded to the site. It looks really cute. If you haven’t visited the new site in a little while you might want to check it out www.goodandeasyeats.com. I’ve added a number of new pages, more information and a couple of reviews.
By the way- if you want to make a less-sweet version (more like “Kettle Corn”) you can cut the amount of oil and honey in half
Pop ½ cup of popcorn (produces 2-3 quarts of popcorn)
3 Tbsp. coconut oil/butter
1/3 cup honey
or maple syrup
up to ¼ tsp. sea salt
Pinch of baking soda
opt.: 2 Tbsp. molasses*
Pour popped popcorn into a large casserole dish (or two smaller ones). Heat the rest of the ingredients (except for the baking soda) in a saucepan until bubbly. Keep on a low boil, whisking occasionally- for 4-5 minutes- until the mixture begins to thicken. Whisk in a pinch of baking soda and then pour over the popcorn. Mix until popcorn is well coated. Bake for 1 hour at 275 degrees, stirring every 15-20 minutes. Pour into a large glass bowl and allow to cool before serving. Store in an airtight container to keep crisp.
* adding molasses gives it a more old-fashioned flavor (sorry- no toy prize included!).
Opt: add 1/2 cup nuts (cashews, almonds) to the popcorn before topping with the caramel
This is a super easy version, as you don’t have to struggle
to keep it on the baking sheets when you stir it during baking.