Sundays are a perfect day for popcorn. Growing up we went to church on Sundays, ate a big dinner and then had popcorn for supper. Probably not every Sunday, but enough where it stands out in my mind. 1 big bowl was “plain popcorn” (aka butter and salt soaked popcorn) and the other was caramel popcorn. Oh the memories.
Trick or Treating is right around the corner. I don’t think I can hand out sugar laden fun size candy bars to 3 year olds (although it would be fun to have in the house 😉 ). So instead I wanted to make popcorn balls. Not the soft marshmallow ones – the chewy and crunchy ones that I’m sure are terrible for your teeth.
This recipe was just what I was looking for. Sweet, salty, chewy and crispy. All that and no sugar!
Start out with 12 cups of popcorn. This is what 12 cups looks like.
Pour it out on a cookie sheet while you make the caramel.
Boil the maple syrup, brown rice syrup, butter and salt for about 7 minutes.
I got my station all set up here. I used coconut oil to grease my hands up.
Drizzle the hot mixture over the popcorn.
Stir around until it’s all evenly coated.
Form into balls with greased hands.
When I first started forming them into balls, they were falling apart – I thought I’d have to settle for caramel corn. But after it cooled just a bit they formed more easily.
- 12 cups popped organic popcorn
- 2 T butter
- ½ cup brown rice syrup
- ½ cup maple syrup
- ¾ tsp salt
- Boil the butter, salt and syrups for 7 minutes.
- Carefully pour over the popped popcorn.
- Stir around so all of the popcorn is coated.
- With greased hands (I used coconut oil) form into balls.