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Nourished By Nutrients

Popcorn: the only food Americans try to eat as much as possible at one time

Dark Chocolate: Magnesium, zinc and phosphorus

Manuka Honey: Anti-viral, anti-inflammatory, anti-oxidant 

RECIPE ⤵️

✘ 8-12 cups popped popcorn (2-3 tbsp coconut oil with 1 cup kernels)

✘ Salt (to taste)

✘ 1 cup butter

✘ 1 cup light brown sugar/local honey (half and half is my favorite)

✘ 2 tsp vanilla extract

✘ 1/2 tsp baking powder

**option to add in 1 tbsp raw cocoa if you enjoy chocolate caramel popcorn**

INSTRUCTIONS ⤵️

    1. You will need 10 cups of popcorn (homemade or microwave) 
    2. After the popcorn is popped, make sure to remove all of the un-popped kernels.  Not worth breaking a tooth!
    3. Once you have made the popcorn, add some salt.  Sweet and salty is a great combination and it goes especially nicely with the caramel.
    4. Melt 1 cup of butter in a medium saucepan over low/medium heat. It should be hot enough to melt the butter but not too hot or the butter will burn (or turn into brown butter.)
    5. Add 1 cup of light brown sugar and stir until the brown sugar and the melted butter are thoroughly mixed.
    6. If you can see a thin layer of butter on the surface of the butter/brown sugar mixture (as shown in the picture above) continue to stir on low heat. The butter and brown sugar will come together so continue to stir until thoroughly combined.
    7. When the butter and sugar are completely combined, increase the heat to medium-low, just high enough to bring the caramel mixture to a low boil. When the surface starts to bubble, set the timer for 4 minutes and stop stirring.
    8. When the 4-minute timer goes off, add 2 teaspoons of vanilla to the mixture.
    9. Set the timer for 1 additional minute and stir the vanilla into the caramel mixture.
    10. When the 1-minute timer goes off, add the 1/2 teaspoon of baking soda and mix. 🌟 This will cause the caramel to change colors and foam up a bit. This is the chemical reaction that you want. The bubbling effect of the baking soda will aerate the caramel and make it lighter and smoother and make it easier to coat the popcorn. Take the caramel mixture off the heat.
    11. Drizzle the caramel mixture over the popcorn a bit at a time.  Use a spoon to gently fold the popcorn with the mixture until all the kernels are covered.
    12. Pour the popcorn out onto a cookie sheet covered with, parchment paper, aluminum foil, or a silpat liner. Allow the homemade Caramel Corn to cool prior to serving. Our family loves this popcorn so it has never lasted longer than a day at our house.  This popcorn definitely tastes best right after it is made but will keep for a few days in an airtight container. 


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