Semi-Healthy, Corn Syrup-Free Caramel Corn
If you love caramel corn, but are searching for a healthier option, give this recipe a try!
Ingredients
Scale
- 6–7 quarts popcorn
- 2 cups sucanat, raw sugar, or turbinado
- 1/2 cup water
- 1 cup butter
- 1/4 tsp. cream of tartar
- 1 tsp. baking soda
- 1/2 tsp. salt
Instructions
- Place sugar, water, and cream of tartar in a 2 quart or larger sauce pan.
- Heat over medium heat until sugar disolves. This might take a while.
- Bring mixture to a boil.
- Let boil for 2-3 minutes.
- Carefully add butter.
- Bring back to a boil making sure that the butter is fully melted.
- Add salt and baking soda.
- Take off the heat and stir well.
- Be careful that your pan doesn’t overflow at this point.
- Pour mixture over popcorn and mix well.
- Spread popcorn onto two jelly roll pans and bake at 300 degrees for 20-25 minutes stirring at 10 minute intervals.
- Let cool and store in an airtight container.
- For popcorn balls: Follow above directions but pour syrup over popcorn before adding baking soda, and form into balls with buttered hands instead of baking
- Enjoy!