Every autumn around Halloween my mom made caramel popcorn when I was growing up. I love this stuff. I made it myself the first few years my husband and I were married, but since our kids came along there always seems to be so many sweets this time of year to add one more thing. This year though I broke down and made some. My daughter informed me that she would not like it but after convincing her to take one bite she was hooked and we sat there together and ate half the bag between the two of us. Oops!
Some people like their caramel corn soft and chewy, but I like my crunchy. I adapted my recipe from Kimi's over at The Nourishing Gourmet. I love that she uses no refined sweeteners and I also love that it tastes just like the stuff I ate growing up.
Be careful. This stuff is seriously addictive.
Crunchy Caramel Popcorn
3/4 cup popcorn kernels, popped
1/2 cup butter
1 cup sucanat
1/4 cup honey
1/2 teaspoon baking soda
1 teaspoon vanilla
Preheat oven to 250 degrees. Melt the butter, sucanat, and honey in a small pot. Bring to a boil and simmer for five minutes, stirring regularly. Meanwhile, place the popcorn in a large bowl with plenty of room to stir (you may need to use two bowls). Once the mixture has simmered for the allotted time add baking soda and vanilla. Mixture will become foamy. Remove from heat and pour over popcorn. Stir until well coated. Place popcorn onto two jelly roll pans in a single layer. Place in preheated oven for 40-50 minutes. Caramel will harden completely once cool. Remove from pan and place in air tight container. Enjoy!