Growing up my mom used to make the most ridiculously amazing caramel corn that was dripping in all things bad like corn syrup and tons of brown sugar, but oh did it taste so good! It was our mission to come up with our own version of this tasty treat that was still sweet and every bit as caramely but didn’t contain 10 billion calories! Mission accomplished!! It’s not exactly calorie free but you can feel a lot better about throwing handfuls of our GTK cinnamon caramel corn in your mouth than the old school version! Think coconut cream, pure maple syrup, coconut oil, ground cinnamon….do we have your attention yet? Make this next time you have family movie night or as an after school treat or a fun snack to have out when you are entertaining or just make it just because it’s so darn good, we promise!
Stephanie Heymann Photography
- 10 C air popped popcorn
- ½ C coconut cream - see notes
- ½ C Pure maple syrup
- 2 Tbsp coconut oil
- 1 Tbsp brown sugar
- 1 tsp vanilla
- ½ tsp ground cinnamon
- ¼ tsp kosher salt + more for sprinkling
- **Notes - Use only the thick cream on the top of the can of coconut cream. Do not shake or mix the can before opening. Store remaining coconut cream (not clear liquid) in a airtight container in tbe refrigerator.
- Preheat oven to 250 degrees.
- In a saucepan add all ingredients (except for popcorn) together, whisking until incorporated. Bring to a boil, reduce heat to simmer for 20 minutes, stirring occasionally.
- Remove from heat and pour sauce over the popcorn, stir until coated evenly.
- On a parchment lined pan spread popcorn out evenly and place in oven. Stir after 15 minutes, cook for 30 minutes. Remove from oven and let cool. Sprinkle with additional salt if desired.
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