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4closeup-healthy-vegan-clean-caramel-popcorn-recipe

This 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, pumpkin pie or brussels sprouts. My grandma raised us on chicken noodle soup and white bread with butter and sugar was for a treat.

sticky-healthy-vegan-clean-caramel-popcorn-recipe

For me, 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.

2-kinds-healthy-vegan-clean-caramel-popcorn-recipe

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.

caramel-healthy-vegan-clean-caramel-popcorn-recipe

Healthy Caramel Popcorn

Healthy Caramel Popcorn

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Storage Instructions: Store in any covered container in the freezer, for up to 3 months. This way caramel popcorn will stay crisp, crunchy and separated. No need to thaw, it really doesn't freeze.
http://ifoodreal.com/healthy-caramel-popcorn/

Nutritional Info

Servings Per Recipe: 6 cups

Amount Per Serving = 1 cup:
Calories: 144.3
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

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16 Responses to “Healthy Caramel Popcorn”

    • Olena (iFOODreal)

      Come on over, Laura.:) It’s so easy to make, I got tons left. I actually was able to control myself to stop eating it for breakfast, lunch and dinner.:)

      Reply
    • Olena (iFOODreal)

      Haha. Yes, you can use maple syrup or honey. I was thinking about you when making this popcorn. I have been making a lot of vegan treats lately and end up thinking “Hmm, Melissa would like this with her love to sweet stuff and vegan lifestyle”. I think I’m slowly turning into vegan LOL. Just kidding.

      Reply
  1. Danielle

    Just finished making a batch of this. I had to double the amount of the caramel sauce to get it to look like yours tho. Just made it twice as yummy : )

    Reply
    • Olena (iFOODreal)

      Hmmm, I will be making this popcorn early next week for gifts and will re-check. Can never have too much of healthy caramel.;)

      P.S. So I made this popcorn again and stuck to my original recipe and it was fine.:) I wonder if that’s the light and colours in the photo makes you think yours isn’t covered enough.:)

      Reply
  2. Alyssa

    Could you use almond milk in place of coconut milk?
    I want to make this today, but only have almond milk!
    Thank you.

    Reply
  3. Zoe

    Don’t get me wrong, this looks AWESOME, but should it really be branded as “healthy”? There is still a lot of fat and sugar in it!

    Reply
    • Olena

      Hi Zoe. Yes, I think Healthy is appropriate in this recipe since fat used in this recipe is a healthy fat. Coconut oil, coconut milk, avocados, nuts and fish are good for you fats. Google and learn about it because you might be missing out on the essential nutrients for your body. Low fat doesn’t mean healthy! As for sugar, banana and dried fruit are high in sugar than this popcorn, which are healthy foods. Again there is healthy and unhealthy sugar and various sources of it. I appreciate your concern about the branding of my recipes though.:)

      Reply

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