Maple Caramel Popcorn

I imagine the first batch of popcorn in the history of the world must have been terrifying. Doing further research on the subject, I found that no one knows who is the precise inventor of this scrumptious food, but researchers have found evidence that the cavemen have eaten it.

The First Batch of Popcorn Ever

Picture the scene of a group of cavemen and women sitting around a fire. One person comes with a dish of dried corn kernels, and he trips over a crawling cave-child. The kernels fly into the firepit. Everyone begins yelling at him for being clumsy when suddenly they are under attack of an onslaught of white, fluffy popcorns shooting out from the fire. They run away screaming about superstitions and evil omens. Meanwhile, the cave-child picks up a popcorn from the ground and examines it. It smells good, so he eats it. His parents come running back to save their son from the bewitched fire, and he convinces them to try the corn, and the trend quickly spreads.

Disclaimer: I have no proof to back up the previous anecdote.

Nevertheless, whoever invented popcorn, accidentally or purposely (although I have no idea why someone would think to drop dried kernels into heat), I tribute this recipe to him or her.

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Here’s a fact: I love popcorn.

Nowadays, most people associate popcorn with going to the movies. But theatres are not the only time and place for popcorn! There are two types of individuals at the movies: One goes for the film and buys popcorn. The other goes for the popcorn and watches a film.

Then there’s me, the kind of person who stays home and makes popcorn for every occasion, such as birthday parties, family get-togethers, and even for lack of occasions, like studying, reading, or just because I feel like it.

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My favorite type of popcorn is not the classic butter, but the carnival caramel version. Unfortunately, they are laced with sugar and unhealthy fats that rot your teeth and your intestines.

Today, I made a popcorn break-through: caramel made of gut-friendly coconut oil and natural maple syrup. The addictive sweet taste is still there, but your mouth feels fresh, and your stomach stays happy. It’s a win-win for popcorn lovers everywhere!

You will want this recipe for your next occasion or non-occasion. And yes, it’s perfect for movie night too!

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Maple Caramel Popcorn

Ingredients:

Popcorn:

  • 1 tbsp coconut oil
  • 1 cup popcorn kernels
  • Cinnamon
  • Himalayan salt

Caramel:

  • 1/2 cup coconut oil
  • 1/2 cup maple syrup
  • 1/2 tsp salt

Directions:

Melt the coconut oil in a medium-large pot to coat the bottom well. Add the popcorn kernels and cover the bottom of the pot. Wait until you begin to hear the popping then shake the pot in a side to side and in a circular motion. This prevents the popcorn from burning. When the popcorn popping slows down, turn off the heat and wait a few minutes before opening the lid. Sprinkle generous amounts of cinnamon and salt to taste.

Prepare the caramel: Melt the coconut oil in small saucepan over medium-low heat. Stir in the maple syrup. When the caramel begins to bubble, turn off the heat and transfer the mixture into a metal bowl. Stir well. Fill a pot or larger bowl with cold water and place the metal bowl inside of it. Keep stirring as the caramel begins to thicken to desired consistency. Drizzle over the popcorn.

Optional: If you enjoy hard caramel, you can refrigerate the popcorn for 20 minutes.

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