Butter Caramel Popcorn

With a texture like sweet ’n salty kettle corn, and just as difficult to stop eating, this wholistic version of caramel popcorn will impress anyone who gets a bite. That is, if you have any left to share! If you prefer a fully-coated—instead of gently coated—outcome, reduce your kernel amount to 1/2 cup. But I warn you, fully-coated is intense! The gentle approach brings the flavours to a balance. 

INGREDIENTS

• coconut oil, if stovetop popping the corn
• 3/4 c. popcorn kernels
• 1/2 c. butter
• 1/2 c. maple syrup
• 3/4 tsp. sea salt + extra to taste
• 1/4 tsp. baking soda
• 2-10 dashes of cinnamon (to taste)

INSTRUCTIONS

Preheat oven to 225°F.

If popping the corn on the stove, heat the oil in a stockpot.

Once it’s hot, add a few kernels to the pot. Once those pop, add in the rest of the kernels and swish them around until they’re coated in the hot oil. Get a lid ready. Once the kernels start popping a lot, put the lid on and shake every 20 seconds or so, leaving the lid open a crack when it’s sitting on the stove, to let out the steam. Once all the kernels have popped, transfer the popcorn evenly onto a parchment-lined cookie sheet, making sure to remove all burnt or un-popped kernels. Sprinkle with sea salt to taste.

Slice the butter so that it melts more quickly and place it in a tall-sided pan on medium heat. Once the butter is melted, add in the sea salt and baking soda, followed by the maple syrup. Keep a close eye on it; once the mixture comes to a boil, pour it evenly over the popcorn and place the sheet in the oven for 45 minutes. Stores very well for up to a week!