Caramel Popcorn Recipe with Maple Syrup and Sucanat

We often have popcorn on Sunday evenings, and sometimes, we even make caramel popcorn!  For several years now, we’ve been using real maple syrup for part of the sweetner, but today I tried sucanat (unrefined cane sugar) with it (instead of regular brown sugar), and it turned out fine!

We popped about a cup of popcorn kernals, and then mixed it with the following caramel recipe:

Melt together and simmer for 2-3 minutes, stirring occasionally…
½ cup butter
1/4 cup rapadura or sucanat
1/4 cup white sugar
1/4 cup real maple syrup
½ tsp sea salt

Remove from heat and stir in…
½ tsp baking soda
½ tsp vanilla

Pour over popped corn and stir. Bake in a large pan (ours was larger than 9×13) at 350 degrees for about 15 minutes, or until the popcorn is no longer sticky.  (I baked ours for 15 minutes while the oven was still heating.)

Makes about 6-8 servings.

Interestingly enough, Sunday evenings are often the evening of the weekend that we might start a family movie.  Then we can look forward to finishing the movie on Monday evening!


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