I think I gained four pounds this week. The reason? Caramel corn.
I’d been dreaming about making caramel corn. Thinking about buttery-flavored sweet kernels… and how to create a caramel topping free of dairy, white sugar, and corn syrup.
One of our friends is moving to Colorado for a cheese-making apprenticeship at a small dairy. It wouldn’t have been a proper good-bye without an amazing potluck dinner: sausage for the non-veg folks, salad, roasted vegetables, hand made peanut butter cups, and some caramel corn. Quite the way to say good-bye.
This caramel corn isn’t like the overly sweet stuff that you get from the tin at Christmas time. This is a lighter version that is still sweet, but won’t give you that crazy sugar rush. If you like your popcorn sweeter, simply use less popcorn (2 batches instead of 3) and you’ll get more caramel.
One of my favorite things about making this is that it made the entire apartment smell like sweet caramel. It’s also fun to snack on the gooey, warm kernels from the oven. And I’m not quite sure how this is possible, but three days later I’m still finding stray kernels on the floor. Sure, it’s a little messy. But definitely worth it.
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