One of the things I’m working on this year is reducing the amount of refined sugar I use in baking and treat recipes. I noticed the I Quit Sugar Kids Cookbook launched (by Sarah Wilson, popular author and blogger at I Quit Sugar) and emailed to ask if I could share one of the recipes from the cookbook. Here it is! More details about the book can be found by clicking the book title at the end of this post.
Caramel Popcorn (Gluten-Free, Vegan, contains Nuts!)
Makes 4
Preparation time: 5 minutes
Cooking time: 10 minutes
Ingredients
4 cups air popped popcorn or 1/4 cup raw kernels
3 tablespoons rice malt syrup
1/4 cup coconut milk
2 1/2 tablespoons nut butter (cashew, almond or peanut butter)
Directions
- Place popped popcorn in a large bowl.
- Combine rice malt syrup and coconut milk in a saucepan on a low heat until smooth.
- Stir through nut butter. Remove from the heat. Pour caramel mixture over the popcorn and stir in the bowl until coated.
- Serve warm or place bowl in the freezer to cool and set.
This recipe is originally from the I Quit Sugar Kids print Cookbook, available online at IQuitSugar.com for $24.99.
3 Comments
Amanda
February 14, 2015 at 10:48 amI have just tried this recipe and had to leave out the nut ingredient as we are a nut free house. I replaced it with normal butter instead. I have to say though, all I got was wet popcorn, it didn’t stick together at all. Not sure what I did wrong.
Kelly - Be A Fun Mum
February 15, 2015 at 3:01 pmWhat a shame! I’ll check for you, but I do think that using butter instead of peanut butter would change the consistency of it.
Christy
October 2, 2017 at 9:29 amHmm I got soggy popcorn too and I used peanut butter. Not really a fan of soggy popcorn!