Oh popcorn how I love thee. I love it when you are buttery. I love it when you are kettle-y. I love it when you are cheesy. I love it when you are spicy. I love it when you are sweet. Oh but I especially love it when you are sweet. I will just eat you up I love you so.
Do you like my ballad to popcorn? I figured it was about time I let them know how much I do truly love them. I mean I did name part of our blog because of them…
Recently Rose and I have been popping all sorts of delicious popcorn creations in the kitchen. We thought in case there was anyone else out there who possibly loves popcorn as much as us two that we would share one of said recipes for you.
We created a caramel-melt-in-your-mouth-sweet-and-delicious popcorn. It only seemed right what with all the salted caramel drinks popping up everywhere. Plus, caramel is pumpkin pie spice’s lesser known cousin that sometimes get a bit neglected. (Don’t worry pps lovers we have some recipes for you soon too!) But right now it’s time for the caramel corn.
Bring on the crunchy sweet deliciousness!
- 1/3 cup popcorn kernels
- 2 tablespoons coconut sugar
- 3/4 tablespoon butter (I’m sure you could use coconut oil too, but we used butter here)
- Pop the kernels. We used an air popper but you could also do them on the stove. This will make about 5 cups of popcorn so if you have an air popper, be prepared with a big bowl!
- In a small saucepan, heat the sugar and the butter on low heat, stirring frequently so the butter melts into all the sugar and doesn’t burn. Stir frequently but not constantly until all the sugar is melted into the butter – about 5 minutes. You want the mixture to stay runny and not start to clump because once this cools, it will start to harden together quickly.
- While the mixture is hot, drizzle over your popcorn. I used a spatula to help drizzle.
- Salt the popcorn to your liking. We used pink himalayan sea salt and used less than a teaspoon since we wanted a sweeter treat.
- Let cool and enjoy!