During Fall Renewal 10 Day Detox, I want to shine some sparkle on the amazing people in my life. So for the next 10 days, I will feature recipes from superstar clients and fellow health coaches.
For Day 10, let’s end the Fall Renewal recipe spotlight with a treat. Thank you Sara Streeter (fellow health coach and dear friend) for this sweeeet recipe! Caramel popcorn!
I love to make caramel popcorn for friends and family around the holidays, but dumping corn syrup, brown sugar, and butter together to make a caramel sauce has always made me cringe. The end result always tasted great, though; so great that I would catch myself shoving it in my mouth by the handfuls because it was so addicting (sugar has that power over me). After the last holiday season I had a mission to create a healthier version of caramel popcorn – and this is it! Almond butter, brown rice syrup, and vanilla combined together create a mildly sweet caramel flavor that pours over popcorn perfectly, and the healthy fats make this popcorn filling and satisfying. It tastes just as great as the sugary stuff, but doesn’t give me a big sugar let-down after I enjoy it.
¼ cup of popcorn kernels
¼ cup almond butter
¼ cup brown rice syrup
½ teaspoon vanilla extract
1 tablespoon coconut oil
Sprinkle of sea salt
Pre-heat oven to 350 degrees Fahrenheit.
Pop popcorn in an air popper and place in a large bowl. Important: remove any unpopped kernels that jumped into the bowl so you don’t accidentally crunch them later.
In small saucepan over medium heat, combine almond butter, brown rice syrup, coconut oil, and vanilla. Stir mixture until everything is combined and slightly warmed.
Pour mixture over the popped popcorn and stir until the popcorn is well coated. It might all blob together at first, but keep stirring and the popcorn will all get coated and naturally separate.
Spread coated popcorn in a single layer on a parchment paper covered baking sheet (the parchment paper isn’t required, it just helps make cleanup easier). Place in pre-heated oven for about 5 minutes until just slightly browned. This will help the popcorn be crunchy. Keep an eye on the popcorn during this phase so it doesn’t burn. Top the with a sprinkle or two of sea salt.
Remove from oven and allow to cool. Place in a bowl and enjoy! Store any leftovers in an air tight container to help it stay crunchy.
Note: If you want the popcorn to be less coated with the topping, add more popped kernels to the mix.
Sara Streeter is a Certified Health Coach who received her training from the Institute of Integrative Nutrition. Her mission is to help women discover healthier, happier, and more balanced lives through clean eating and self-love. Sign up for her newsletter to receive recipes like this one straight to your inbox, or visit her over at DStreetWellness.com.