It’s October! My absolute favorite month of my absolute favorite season. If you ask me, October is officially the start of the holiday season which means a whole bunch of events and, normally, a whole bunch of unhealthy eating. Fear not! It doesn’t have to be that way. By making your favorite sweet treats clean, there’s a whole lot less to feel guilty about.
This recipe reminds me of the popcorn balls that were very commonly passed out on Halloween when I was growing up. But instead of high fructose corn syrup and soy bean oil, this recipe uses unrefined sugar (aka sucanat and honey) to sweeten and stick, with the addition of nut butter and peanuts for extra flavor and an added crunch. Be sure to prep your ingredients and work quickly when making the caramel, as it becomes harder to work with as it cools. As a bonus, you can shape this recipe into popcorn balls if you want – after drizzling with caramel, let cool for two minutes then carefully roll the kernels together until you have a ball.
This recipe is:
• Refined sugar-free
Clean & Nutty Caramel Corn
• 1/2 cup natural popcorn kernels, popped (about 10 cups)
• 1 cup dry-roasted peanuts or nut of your choosing
• 1/3 cup honey
• 1/3 cup sucanat
• 1/4 teaspoon sea salt + more for sprinkling
• 2/3 cup nut butter (I used a mix of almond and peanut butter)
1. Pop your popcorn (microwave, stove top, air popper, however – try to remove as many unpopped kernels as possible). Gently toss with peanuts.
2. Cover a large baking sheet or surface with parchment or a Silpat. Set aside.
3. In a medium sauce pan over medium heat, stir the honey and sucanat together until the mixture starts to bubble. Add in the salt and nut butter and whisk to combine.
4. Pour the mixture over the popcorn, stirring gently to coat.
5. Spread the mixture onto your prepared surface and sprinkle with additional salt if desired. Let cool for ten minutes. Popcorn will keep for up to a week at room temperature in an airtight container.
Did you get popcorn balls as a kid? What’s your favorite Halloween treat?
edit: I submitted this post to Allergy Free Alaska’s Whole Food Fridays… My recipe is #16, check it out!