Maple Caramel Corn

If you are craving something sweet and simple this holiday season then this recipe might be quite perfect. Making your own carmel corn using maple syrup is quick and easy! Bring a bowlful to your next holiday party or place it in a holiday tin and give it as a gift to a teacher. All you need to make this is an 8-quart pot, a small saucepan, two large bowls, and a large cookie sheet.

I've made this recipe using both butter and coconut oil. Using butter creates a more traditional caramel flavor, however, using coconut oil creates a bouquet of flavors that makes the caramel corn quite addicting.  Pictured here is the recipe made using coconut oil.

I have two more giveaways to share with you today, so please scroll on down and leave a comment to enter to win one of these amazing cookbooks!



Maple Caramel Corn

Serve a large bowl of this tasty popcorn at your holiday party. It also makes a great gift for a teacher! If you double the recipe then make it in batches. Popping one cup of popcorn will nearly fill an 8-quart stockpot!

2 to 3 tablespoons virgin coconut oil
1/4 teaspoon sea salt
1 cup organic popcorn kernels

1/2 cup virgin coconut oil or butter
1 cup grade B maple syrup
few dashes sea salt

Preheat oven to 325 degrees F.

Heat an 8-quart stockpot over high heat for a minute or so. Add oil and salt, then popcorn. Cover and cook for a few minutes, moving the pot vigorously, until the popping has subsided. Then quickly remove from heat to prevent burning and pour popcorn into two large bowls (or one really large bowl if you own one)!

In a small to medium saucepan heat the coconut oil or butter, maple syrup, and a few dashes sea salt over medium heat. Once small bubbles form begin timing for 4 to 5 minutes. Cook, whisking occasionally until thickened and foamy. Quickly pour over popcorn in bowls and toss together using two large spoons. Spread into two shallow baking pans or cookie sheets and place in the oven.

Bake for 10 minutes stirring half way through. Let cool completely. Caramel corn will crisp up as it cools. Store in a tightly sealed container once completely cooled to keep it crisp. Source: www.NourishingMeals.com



And now on to the giveaways! I am giving away two amazing cookbooks today. The first one is Silvana Nardone's new gluten-free, dairy-free book, Cooking for Isaiah. And the second is Alisa Flemming's book Go Dairy Free! I reviewed Alisa's cookbook last April here on this blog and included her dairy-free nacho cheese sauce. You can read my review for more info on her book.


Enter to win one of these cookbooks! In the past when I've done giveaways such as this one, sometimes the winner doesn't respond. Since your email address is not embedded in your comment it is up to you to check back to see if you've won. If you subscribe by email or RSS you will be notified in my next post.





To enter, just  leave a comment with your name or initials.
To enter twice, share this post on Twitter, then come back and leave another comment.
To enter a third time, share this post on Facebook, then come back and leave another comment.

This drawing is open until 10pm PST on Thursday December 16th, 2010. 


This drawing is now closed, thanks for participating!


Update: The winner of Go Dairy Free is: hoopyscoopsmom! Could you please email me with your shipping address? Thanks!  And the winner of Cooking for Isaiah is an Anonymous commenter who left their email address and have already been contacted! Thanks everyone for entering!

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