Honey Caramel Popcorn

Crisp, crunchy caramel popcorn without dairy or sugar.

coconut caramel popcorn
Honey Caramel Popcorn

My mom makes the best popcorn.  This is a dairy-free variation of her caramel popcorn recipe.  The secret for crisp caramel popcorn is baking it in the oven after you put the caramel on it.

My kids and I have an ongoing debate when I make caramel popcorn.  Sticky or not.  The kids want to eat it sticky after I pour the caramel sauce on it.  I want to serve it crisp after it has baked.  Yes, I will admit, I hate little sticky fingerprints everywhere.  Don’t get me wrong, I think fingerprints are great on artwork for memories, but not on tables, chairs, hair and clothes.  Maybe I will rethink my  anti-gooey sticky policy when the kids turn 18 or so.

But until then, I love it crisp anyway.

I pop my popcorn in a heavy pan using a little oil and a single layer of popcorn kernels. To prevent an explosion of popcorn all over the kitchen, use a lid, but let it vent some steam by leaving it slightly ajar and not closing it tightly on the pot.

Honey Caramel Popcorn

A big bowl of popcorn (12-14 cups popped or 2/3 cup unpopped kernels)

1/3 cup coconut oil

1/3 cup honey

1 Tbls molasses

1/2 tsp salt

1/8 baking soda

In a medium-sized saucepan, bring the coconut oil, honey and molasses to a boil over medium heat.  While stirring, boil 1-2 minutes, but don’t let it burn. Add the salt and the soda. Let boil a few seconds while stirring.  Pour over popped popcorn. Stir to coat.

Heat oven to 200º.  Put popcorn in an oven-safe bowl or pan, and bake for 1 hour, stirring every 20 minutes.  As the popcorn cools, it crisps up and becomes less sticky.

ready for oven 1



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