Caramel Corn

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Whenever I’m in charge of dessert for family dinners my first thought is always to make a healthy-ish dessert so I decided to find a yummy healthier carmel corn. After I made the first batch I decided to try a few other flavors incase some people weren’t into that kinda stuff πŸ™‚ But I can now say that everyone seemed to be a fan of even the healthy one!

Take your pick! Or even better, try them all!

Healthy Coconut Milk Carmel Corn

//recipe adapted fromΒ here//

Ingredients:

  • 1 Tbsp coconut oil
  • 1/2 cup corn kernels
  • 1/4 c agave nectar
  • 1/2 c canned light coconut milk
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  1. Pop kernels in popcorn maker.
  2. Heat coconut oil (if solid) over stove and pour over popped popcorn.
  3. Pour agave nectar into a pot and bring to a boil, then let it cook for 2 minutes.
  4. Add coconut milk, vanilla and salt. Stir to combine and bring to a boil.
  5. Reduce heat to medium-low and let sauce cook until it thickens and gets a little darker, about 10 minutes. Stir occasionally.
  6. Drizzle sauce over the popped popcorn and mix to distribute the sauce evenly throughout the popcorn.
  7. Line a baking sheet with parchment paper and pour popcorn onto the pan.
  8. Freeze for about 10 minutes (trust me on this!)
  9. Remove from freezer, break into smaller pieces and try not to eat it all in one sitting!

Chewy Caramel Corn

//recipe here//

Only thing I did differently was substituted honey for the corn syrup.

Peanut Butter Caramel Corn

Simply add some peanut butter or chocolate peanut butter to the previous recipe!

 

 

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