You only need four ingredients for this Healthy Maple Caramel Corn - An easy snack recipe that is naturally gluten-free!
Halloween is looking mighty different this year, if you know what I mean.
While there won't be any door-to-door madness and gladness, us old kids are trying to plan something the young ones will love!
Scary movies, candy, and an indoor funhouse of sorts are all on the agenda. Well, maybe one scary movie, a limited amount of candy, and a few scattered props down the hallway, lol.
The kids are all excited for something different, and Mickie is at a fun age right now (she'll be ONE on Sunday!)
We're going to make the most of this crap year, so help me!
Healthy caramel corn
Everyone here loves popcorn and sweets, so I wanted to create a version of caramel corn with a bit less sugar.
This popcorn is sweetened with just enough maple syrup to keep both kids and mom happy! I use either coconut oil, butter, or a combination of the two, depending on what's on hand.
The sprinkle of salt brings out the flavors nicely, and there's room for variations, depending on your taste.
Some ideas include: A capful of vanilla, a sprinkle of cinnamon, or even a handful of peanuts to make your own healthy Cracker Jack!
If maple syrup is your sweetener of choice, take a peek at some of these recipes!
Healthy Maple Caramel Corn
- ¼ cup unpopped organic popping corn
- 3 Tbsp maple syrup
- 3 Tbsp butter or coconut oil for dairy-free
- ⅛ tsp sea salt
- Pop your corn how you like (I use an air popper).
- Preheat the oven to 325 degrees.
- In a saucepan, heat the butter (or oil) and the syrup.
- Boil the two ingredients for a solid minute.
- Immediately pour the mixture over the corn and toss together with the salt to coat.
- Place the popcorn on a parchment-lined baking sheet, and bake for 10-12 minutes until golden.
- Remove the pan and allow the caramel corn to cool (this is when it really crisps up, so don't skip this step!).
This is my favorite air popper. I've had it for years, and it's still going strong!
Some of the items I use to make this recipe include: