Every so often someone will ask about a good caramel corn recipe. While I don’t recommend that you make it often, if you’re going to make it, here’s a little bit better version. Most recipes you see are made with corn syrup and some say to use the microwave, or even worse, they call for microwave popcorn, sick. That stuff is full of chemicals. You don’t want that in your body or your kid’s bodies!
It’s sad but true, our teen has a sweet tooth like his Mom, and when he’s motivated, he can do anything. Well, one day Kal was motivated to make some caramel corn, so he looked online and only saw recipes with corn syrup, and he knew we don’t have that here. “What if I used maple syrup instead, Mom?” I told him to give it a shot.
Garrett’s caramel corn in Chicago is dreamy, but not as dreamy as this recipe Kal came up with. Oprah said Garrett’s was her favorite, but she hasn’t tried this.
It’s easy, too. The only pain is all of the dishes you dirty in the process.
BETTER THAN GARRETT’S CARAMEL CORN
- Make 1 batch of my simple popcorn recipe, but don’t add butter or salt on top when it’s done.
- Toss in 1/2 cup crispy nuts, if desired.
- Put 1/3 cup butter
- 1/2 cup palm or coconut sugar (or other natural sugar)
- 1/4 c. real maple syrup
- Add a pinch of sea salt
- Preheat oven to 300*.
- Put 1/3 cup butter, 1/2 cup palm or coconut sugar (or other natural sugar) and 1/4 c. real maple syrup in a small saucepan. Add a pinch of sea salt.
- Heat the mixture on medium high. Be sure to keep stirring. Bring to a boil and allow it to boil for 2 minutes, without letting it burn!
- Pour over the popcorn. Using a large wooden spoon, gently stir the popcorn until all of the pieces are coated.
- Spread the popcorn onto a buttered cookie sheet.
- Bake for about 15 minutes.
- Store leftovers in an airtight container.
- Enjoy! UPDATE: Try this recipe that is just as good but MUCH easier: Kettle Corn!
Another ingredient I see in a lot of sweets recipes is “sweetened condensed milk” – I don’t even know what that is. So if I find a recipe with that in it, I’ll just keep looking and find a similar one without it. (I did this when looking for a pumpkin dessert to take to Thanksgiving, and didn’t have trouble finding an alternative.) UPDATE: the comments are full of great info about this!
Have you adapted recipes to use better ingredients? Let us know what you did!
Or if you have a favorite Christmas treat recipe that you’re wondering how to adapt, comment and all of us can try to help.
- Christmas home tour – see pics of our home (and others) at Christmastime
- Other dessert recipes that are a little better than some.
- Eggs are a superfood!
- Have you heard about how good germinated rice is for us?
photo by hellosputnik