A Healthier Caramel Corn

1. 1

   Preheat oven to 200 degrees F.

2. 2

   Air-pop the popcorn or cook it on the stove in a little coconut oil.

3. 3

   If popping on the stove, melt coconut oil over medium heat, add popcorn and put the lid on.

4. 4

   Move your pan around until all the kernels stop popping.

5. 5

   Do not stop moving the pan around the burner, you dont want your popcorn to burn.

6. 6

   Place popcorn into a 9x13 ungreased pan and set aside.

7. 7

   In a heavy sauce pan over medium high heat, melt the butter.

8. 8

   Add the sucanat (I ground mine into a fine powder in my coffee grinder so it would dissolve better, but it isnt absolutely necessary).

9. 9

   Immediately stir in cream and salt and stir constantly while you bring it to a boil.

10. 10

    As soon as it comes to a boil, continue to stir for 1 more minute.

11. 11

    It is very important to not stop stirring.

12. 12

    Pull off the burner and add the baking soda; keep stirring.

13. 13

    The caramel mixture will foam up; this is normal and the reaction that you want.

14. 14

    Immediately pour over popcorn and stir so that it is evenly coated.

15. 15

    Bake for 1 hour stirring every 15 minutes.

16. 16

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.