Cory and I made this special treat for our kids for Christmas and everyone really loved it!
We used maple syrup as a replacement for the corn syrup that is in most recipes, and we were very happy with the results. It reminded us of the kettle corn that we used to eat. The other ingredients we used are typical to caramel corn.
We source our popcorn from a local organic farmer, and we fry it in olive oil or coconut oil in a heavy pan on our stove. We use butter from our farm, real salt, Ceylon cinnamon, aluminum free baking soda, and native pecans to finish it. It’s important to use quality ingredients to give this good flavor, digestibility, and more nutrients. I have made this a few times and found this very quick and easy. While this caramel popcorn is certainly healthier, it’s still very addictive. Ask me how I know. 🙂
Maple Caramel Corn With Pecans
Ingredients
- 3/4 cup organic popcorn
- 1/3 cup olive oil or coconut oil
- 1 cup pecans
- 1 cup maple syrup
- 1/2 cup butter
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
Instructions
- In a heavy pan, heat your oil until it's hot. Add your popcorn and cook. Since we have a gas stove, I don't have to shake the pot, but you may need to with other stove tops. When the popcorn is done remove unpopped kernels, add it to a large bowl (I use my medium stock pot), and add your pecans. Mix up the baking soda, salt, and cinnamon in a small bowl so it's ready. In a heavy pan add your maple syrup and butter. Boil this mixture until a thermometer reaches 225 degrees. Remove and quickly add your bowl with the baking soda, salt, and cinnamon and stir. Quickly pour this mixture onto your popcorn and pecans and mix until everything is well coated. Bake this on baking sheets at 225 degrees for about 40 minutes. Stir after about 20 minutes. Let it cool after baking and then enjoy.