Maple Caramel Corn

Are you ready for the Oscars??

I am now.

I love the Oscars, but I haven't seen many of the nominated movies this year so I'm I mostly watching to see the celebrities and the dresses. Unlike my mom, who has been attending movie marathons every weekend, filling out ballots, and probably living off of movie theater popcorn. (I'm kidding, sorry mom) ;)

But really, she's seen ev-er-y single nominated movie except for three. That's ridiculous, please take a bow or something.

About this popcorn though, if there were an academy award for best caramel corn, I think we have a clear winner.

*Oh my gosh, this is so unreal! Thank you so much! For this recipe I'd like to thank popcorn for being the star ingredient. I'd also like to recognize the co-stars, maple syrup and coconut oil, you guys are great. Um, my producers, the stove and the oven, and cold water for being there for me when I forgot to use an oven mitt. Ugh I know I'm forgetting something so I'm sorry! Oh, and thank you Mom, for buying said ingredients, I couldn't have done it without you! *

 And now you know how an inanimate food-thing would react to winning an Oscar. You should feel...unique...about that.

Ok ok, it's been a long day and I need an extended weekend (always) but that's not gonna happen, so I guess I'll just make the most of tonight. Besides, if you didn't eat popcorn while watching the Oscars, did you even watch the Oscars?

If you're really feeling adventurous, this caramel corn makes a wicked topping for maple cinnamon doughnuts. I went there.

Maple Caramel Corn

Ingredients:

  • 1/2 cup popcorn kernels
  • 2 tbsp + 2 tbsp coconut oil; divided
  • 1/3 cup real maple syrup
  • 2 tbsp coconut butter 
  • 1/2 tsp vanilla 

Start by making the popcorn. You can air pop it if you like, but I use a stove top maker that uses 2 tbsp coconut oil and 1/2 cup popcorn. It makes roughly 10 cups of popped corn.

Spread the prepared popcorn in a single layer on a parchment-lined baking sheet and set aside. 

Preheat the oven to 350°F

To make the caramel, combine the coconut oil and the maple syrup in a small pan over medium-high heat. Bring the mixture to a boil and let it boil for 1 minute, stirring the whole time. Remove the pan from the heat and allow to cool slightly before stirring in the coconut butter, vanilla, and a pinch of salt. Let the caramel cool for about 15 minutes (don't skip this step, too-hot caramel will dissolve the popcorn) When the caramel is cool, drizzle it over the popcorn and toss to coat evenly, then pop into the oven for 5-7 minutes, until the caramel is lightly golden and tacky.

Let the corn cool completely + crisp, then transfer to an airtight container or ziploc bag. 

*If you're into it, this is also delicious with mix-ins (after baking + cooling) like chopped nuts or chocolate chips. For an over-the-top Oscar experience, chop up some classic movie candy and toss it in!