This healthy caramel popcorn is the bomb dot com. It turned out PERFECT = sweet caramel sauce coating each and every crispy popped kernel. It’s going down my mouth too easy.
This clean, vegan and gluten free sweet popcorn costs a fraction and is healthy. Plus it’s easy to make at home. My biggest issue with commercial popcorn is that it’s full of artificial stuff. Problem solved.
Recently I said good bye to microwave popcorn bags and welcomed stovetop organic popcorn into my life. It might be no news to you but I’m from Ukraine and we had no popcorn, healthy pumpkin pie or brussels sprouts. My grandma raised us on slow cooker chicken noodle soup and white bread with butter and sugar was for a treat.
For me, healthy caramel popcorn means Holidays are here and it would make a perfect Christmas gift. Get one of those aluminum round tins from the Dollar store, line with pretty gift tissue and you got it. I have never heard anyone complaining about tasty and healthy edible gift.
This caramel sauce is made of canned coconut milk and agave syrup vs the usual heavy cream and processed sugar. I experimented with regular and light versions of milk, and full fat version seems to produce darker caramel colour. Other than that, no difference. So, I went with light coconut milk.
The sauce should look like this “before”(left) and “after”(right). It is watery in the beginning and will thicken and become dark as it cooks. You can substitute agave nectar with honey or any raw sugar diluted with water. Personally, I think it’s healthier with honey or agave.
I never knew you could make vegan caramel sauce and just followed this recipe. Make sure to drizzle the caramel while it’s hot.
- 2 tbsp coconut oil
- 1/2 cup organic corn kernels
- 1/4 cup agave nectar
- 1/2 cup coconut milk, light (canned)
- 1 tsp pure vanilla extract
- 1/8 tsp salt
- Preheat medium pot (I used copper bottom stainless steel pot) on medium-high heat. Add coconut oil along with 2 corn kernels and close the lid. Once you hear kernels popping, it means the oil is hot enough to add the corn.
- Open the lid and add corn kernels. Shake to stir and close the lid. Shake the pot occasionally as the corn starts popping and more vigorously as popping increases. Remove the pot from heat when popping slows down and transfer popped corn into a large mixing bowl. Set aside.
- Return pot to a medium-high heat (discard any un popped/burnt kernels and clean if necessary) and add agave nectar. Bring to a boil and let it cook for 2-3 minutes. The agave will get darker and that's what makes good caramel sauce.
- Add coconut milk, vanilla and salt, and stir to combine. Bring to a boil, reduce heat to medium-low and let caramel sauce cook until it thickens and gets darker, about 20 - 25 minutes. Stir occasionally.
- Immediately pour/drizzle hot caramel sauce over popped corn and gently mix with spatula to distribute evenly. I would drizzle some caramel and mix, drizzle and mix.
- Line baking sheet or cooling rack with parchment paper and transfer caramel popcorn to it. Freeze for 10 minutes. Remove from freezer and brake into smaller pieces using your hands.
Servings Per Recipe: 6 cups
Amount Per Serving = 1 cup:
Total Fat: 6.5 g
Cholesterol: 0.0 mg
Sodium: 46.5 mg
Total Carbs: 19.9 g
Sugars: 8 g
Dietary Fiber: 2.0 g
Protein: 2.0 g
WW Points+: 4