National Caramel Popcorn Day - a healthier Recipe?

Kim Lenga

Did you know?  Caramel popcorn’s history goes back 150 years and came to pass during a period where there were a number of patents being passed in the US that all had to do with adding candy to popcorn? The treat became so popular in the 100 years after its creation that Caramel Popcorn shops pretty much guaranteed a steady supply of income to those who invested in one.

By 1893 Cracker Jack had been invented in Chicago by brothers Fred and Louis Rueckheim who debuted it at the World’s Fair that year. The Rueckheim brothers named it Cracker Jack because that was the declaration that one of their customers exclaimed about how delicious it was.

There is something about combining the buttery sugar goodness of caramel with the light airy nature of popcorn that just creates an amazing flavor combination that many people really just can’t stop eating.

I love me some popcorn.... and caramel corn?  Yes, please!  I don’t usually snack on anything late into the night these days, but I do make exceptions for this healthy spin on Caramel Corn. While I love caramel popcorn, I don't love the added sugar.  To get that sweet and salty combo, I discovered this hack that leaves me satisfied with none of the added sugar guilt.

  • Place 1 tablespoon coconut oil into a deep pot or pan with a tight-fitting lid and melt over medium-high heat. Add in 1/2 cup popcorn kernels and cover. Shake the pan back and forth every 20 seconds or so to heat kernels evenly. After about 2 minutes, kernels should start to pop. Once popping slows, remove popcorn from heat and pour into a large bowl.
  • Using spray Avocado Oil, spray the cooked popcorn then sprinkle with a bit of course salt, and liberally add Flavor God Buttery Cinnamon Roll Flavoring

Note:  For an even healthier version, try putting 1/3 cup popcorn kernels in a brown paper bag.  Fold over like a package of microwave popcorn.  Place in microwave on popcorn mode and "air pop".  



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