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!