Caramel popcorn lovers rejoice!
This peanut butter & cinnamon caramel popcorn puts the store bought versions to shame.
It’s dairy, gluten and refined sugar free, entirely plant based, SUPER quick and easy to make, and of course, crazy delicious.
In fact it’s so simple I’m willing to bet you can whip it up before the movie even starts!
This recipe was created for Chantal Organics using their organic popping corn. I don’t always share the recipes I create for clients here, but this one was a no brainer. It’s just so good, and so Swoon Food.
If you’re a caramel popcorn fan, then I think you’ll agree it can be dangerously moreish. Before you know it the bowl is empty and yet you’re still craving more.
That’s all thanks to the powers of processed foods which are loaded with refined sugars, salt, additives and preservatives to make them look and taste better, and last longer.
Now, I’m not saying this version is sugar free (because you can’t have caramel without sugar!), but it is refined sugar free and has a much smaller, way more wholesome ingredients list.
When creating and testing this recipe I made it about 6 times. Firstly to ensure I had the quantities and method correct, and then I wanted to test the effect of using different sweeteners.
As far as which sweetener is best, I’m leaving the choice up to you.
For the richest caramel flavour, pure maple syrup is by far the best choice. If you’re a honey lover, then a good quality honey imparts a delicious honey flavour to the caramel, and if you don’t like things too sweet, or are conscious of your fructose intake, then rice syrup is the choice for you.
One thing to note, the caramel popcorn will still be quite sticky and soft after you remove it from the oven. Simply leave it to cool to room temperature and it will solidify. If it doesn’t, simply pop it back into the oven for a few more minutes until the caramel starts to bubble, then leave it to cool again.
And that’s it!
I’d LOVE to know what you think of this peanut butter & cinnamon caramel popcorn when you make it.
Peanut Butter & Cinnamon Caramel Popcorn
Makes: 1 large bowl/ 2 oven trays
Prep time: 10 minutes Cook time: 10 minutes
1/3 cup popping corn
3 Tbsp coconut oil
Peanut Butter Caramel
4 Tbsp good quality smooth peanut butter
4 Tbsp pure maple syrup, raw honey or rice syrup
2 Tbsp coconut oil
2 tsp cinnamon
1 tsp pink Himalayan salt
Heat 3 Tbsp coconut oil in a large pot with a lid over medium high heat.
Once melted, add a couple of corn kernels and wait for them to pop. When they have all popped, add 1/3 cup of popping corn to the oil.
Place the lid on the pot and shake to coat evenly. Remove pot from heat for 30 seconds then return to heat and cook for 2 to 4 minutes, gently shaking the pot until the popping slows.
Transfer the popcorn to a large mixing bowl.
Preheat the oven to 180ºC fan bake and line two baking trays.
Place all the caramel ingredients into a small pan and stir over low heat until melted.
Pour the caramel sauce over the popcorn and use a spatula to fold it through.
Spread the caramel coated corn over the two baking trays and place into the oven for 5 to 10 minutes, or until the caramel starts to bubble and turns golden.
Remove the caramel corn from the oven and allow to cool – the caramel will harden as it cools.
Store the caramel corn in an airtight container at room temperature for up to 1 week.