This healthier caramel corn employs coconut oil and maple syrup – An easy recipe that is naturally gluten-free and vegan!
Note: This post is an update from one a few years back, so some of the content is a bit dated!
As I have mentioned, we recently moved from our first purchased home to a smaller (but super nice) townhouse.
The housing market here in Tucson has been on the up, so my husband and I decided to take advantage of it and sell our house. It ended up selling very quickly, so we packed up and now we’re here….
….I thought it’d be cool to get a bit more personal today and show you some of our home! This is where the magic happens….
…c’mon, the blog magic! :-)….and this is where I’m sitting right now….
The white one with the Nalgene bottle is mine. My husband likes to sit across from me and peruse Craigslist or houses that are for sale. I swear, if he weren’t a fireman, he’d be a real estate agent. That boy is constantly watching HGTV!
I’m always interested in the personal lives of my favorite bloggers, so I thought someone might be interested in mine! It’s nice to share a bit more than a recipe now and then, but let’s move onto the food!
I have loved Cracker Jack since I was a kid, and, subsequently, caramel corn as I got older. Most recipes, however, call for tons of butter and sugar! So, as usual, I decided to create my own healthy version….
This popcorn is lightly sweetened with a bit of healthy fat from the coconut oil. The sprinkle of salt brings out the flavor and the sweetness.
My girls just love this recipe! At first, they were flabbergasted at the idea of ‘sweet’ popcorn, but they quickly got used to the idea. I think the whole batch was gone in about 30 minutes!
Skinny Girl Maple Caramel Corn
- 1/4 cup unpopped organic popping corn
- 2 1/2 Tbsp maple syrup
- 1 1/2 Tbsp coconut oil
- 1/4 tsp vanilla extract
- 1/4 tsp sea salt (scant)
- Pop your corn, either in an air popper or on the stove.
- Preheat the oven to 325 degrees.
- In a saucepan, heat the oil and the syrup.
- Boil the two ingredients for a solid minute.
- Remove from the heat, and stir in the vanilla.
- Pour the mixture over the corn along with the salt, and toss everything together until it is thoroughly mixed.
- Place the popcorn on a parchment-lined baking sheet, and bake it in the oven for 10 minutes.
- Without taking the pan out, turn the oven off and leave the popcorn in the oven for another 6 minutes.
- Remove the pan, cool (this is when it really crisps up, so don't skip this step!), and enjoy!
You could add peanuts or your favorite type of nut to this as well to make it more reminiscent of Cracker Jack, but it is delicious as is.
What was your favorite childhood snack?
Share something personal about yourself!…especially if you visit me often. 🙂
I’ll tell you….I know every episode of I Love Lucy, I love curtains, I’m happiest as a red-head, and I know how to play the flute.