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Caramel Corn

An easy, dairy and refined sugar free caramel corn recipe that anyone can make.

Ingredients

For the popcorn

  • 100g popping corn
  • 15g deodorised coconut oil or other oil/butter

For the caramel sauce

  • 40g coconut oil or other oil/butter
  • 60g maple syrup
  • 60g coconut sugar
  • 4g bicarbonate of soda
  • sea salt to taste

Instructions

To Make The Popcorn

  • Add the popping corn and oil to a suitably sized pot.
  • Place over med-high heat - I have an induction stove and I used number 7 out of 10.
  • Wait till you hear the popcorn starting to pop. You can give the pan a shake, but this can take a few minutes to start.
  • Once it's popping, tilt the lid to the side so it's not completely tight - this will allow moisture to escape and result in a lighter popcorn.
  • When the pops are 10 seconds apart, remove the lid and take it off the heat.
  • Transfer to a bowl double the size needed to fit the popcorn - so you have space to toss the caramel sauce in next. Remove any un-popped popcorn - it will fall to the bottom of the bowl.

The Caramel Sauce & Finishing

  • Preheat your oven to 105c / 225f
  • Line a baking tray with greaseproof paper. My tray is 40cm x 30cm x 2.5cm
  • Add all ingredients except the bicarb to a small saucepan and turn onto med-high heat.
  • Stir all the while to create a smooth caramel sauce.
  • Once it comes to the boil, reduce the heat to medium and add the bicarb. Stir quickly to combine well.
  • Immediately pour over the popcorn and mix well - don't doddle at this stage.
  • Transfer the popcorn to the baking tray and spread out evenly. It can overlap a little, no big deal. The overlaps will create clusters which are scrummy.
  • Dry in the oven for 25 mins and then allow to cool at room temp before eating or storing in an air tight container.
  • It should keep at least 6 weeks in an airtight container, but likely much longer.
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