I am currently obsessed with this this small batch of Maple Syrup Caramel Corn and there is not even ay chocolate in it! Yeah... it is really that easy, that good and that guilt-free. This stuff comes together in just minutes and it is absolutely delish... and it all starts with some popcorn kernels, some pancake syrup and a pot.
My original Caramel Popcorn is still one of my favorites, but this stuff is just too easy not to make on a whim. To start, pop some corn. I like to use my stove top popping method (Just cover and heat until all of the kernels begin popping, gently shaking the pot side to side, over the burner. Once the popping slows to 2-5 seconds between pops, remove from heat but keep covered to keep it warm.), but you can click here to view my microwave popping method if you prefer.
In another pot, pour in your pancake syrup and turn on the heat!
At this point you can add in coconut oil, margarine or butter and a dash of salt for flavor. The butter gives it a more authentic buttery caramel corn flavor, but any butter substitute will work fine... I even tried zero calorie liquid butter spray to make sure it worked.
Your popcorn will finish popping while the syrup boils, so just keep it in the pot and get ready for the best part...
When your syrup is ready, stir in the baking soda, watch the mixture foam up and pour it over the popped corn.
Give it a nice stir to coat all the popcorn. As you can see this recipe makes enough for 1 or 2 people, so if you want more, I suggest doubling the recipe... As I will eat it all in one sitting, that is just too dangerous for me, which is why I stuck with posting the small-batch recipe, in case anyone has the same self control problem when it comes to caramely, sticky, crunchy little puffs of pure delight.
Then pop it in the freezer to harden and you are ready to devour this sweet, crunchy batch of delisciousness with less guilt than a slice of cake or pan of brownies.
Maple Syrup Caramel Corn
Yield: 1-2 servings (recipe doubles easily)
- 1/4 cup popcorn kernels (about 10 cups popped)
- 1/2 cup maple syrup or pancake syrup (100% pure for vegan)
- 3-4 tablespoons unsalted butter, coconut oil, margarine (optional)
- 1/8 teaspoon salt
- 1/4 teaspoon baking soda
Cook the maple syrup, butter and salt in a large saucepan over medium-high heat, stirring occasionally, until the mixture comes to a low boil. Cook the mixture for about 4 minutes (or until it reaches 230°F). Remove from heat and add the baking soda. Stir until the mixture foams up and iimmediately pour it over the popped corn, stirring until well coated. Spread onto a parchment or foil lined baking pan and place in the freezer about 10 minutes or until the caramel corn has set and hardened. Break apart any clumps and enjoy!
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