Well…..a word before you start…this is not a super crunchy caramel popcorn that you buy in shops. No corn syrup or loads of butter!!
But still tasty, healthy and reasonably crunchy. Hope you will give it a try!!
Caramel popcorn with coconut milk
Recipe source : Olena
½ cup corn
¼ cup agave nectar (I used honey)
½ cup coconut milk (I used can)
1 tsp vanilla essence
1/8 tsp salt
1 tbsp coconut or canola oil
Heat a medium pot or pressure cooker.
Add oil and corn kernels and stir.
When they start to pop, close the lid and keep shaking the pan.
When popping slows down, take off the fire and transfer popcorn to a large bowl.
Wipe the pot clean and return pot to medium heat.
Add honey and bring to a boil. Once it become dark brown in colour, add coconut milk and vanilla essence and salt.
Let it boil first and then simmer till the mixture thickens and becomes very darker. Stir occasionally.
When the mixture is ready (you really have to make a guess here-it should be very thick and dark), spread over the popcorn and mix quickly.
Spread the popcorn on a tray and pop into the freezer till set.
After some time, take out and break the clusters.
I found serving small portions at a time will keep it crunchy. Honey makes it little sticky if kept outside for long.