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How do you make healthy recipes even healthier? Its easier than you think. Join Niki Boileau as she takes us on recipe re-adventures in her column Tweak & Eat.
Adapted from Kitchen Confidante
Instead of feasting on leftover trick or treat mini chocolate bars this year, why not bake a batch of caramel corn to satisfy your sweet tooth? This sticky snack does contain a bit of the sweet stuff, but the recipe is at least gluten-free so you won’t scare away your friends with food sensitivities.
Throw some nuts into the mix to add a touch of crunchy protein, pack a thermos of hot chocolate and you’re off to the fireworks (or the haunted house, or the pumpkin carving party...)
Serves 6 - 7
Ingredients
Directions
1. Melt 1 tsp butter in a large pot with a lid. Once melted, add ⅓ cup popcorn kernels and place the lid on top. Watch the corn pop and make sure to stir or shake the pot (with lid on!) to ensure kernels don’t burn and have even access to the heat.
2. When most of the corn has popped, remove from heat and pour into a large bowl. Repeat this step with the second ⅓ cup kernels. Make sure to remove any kernels that have not been fully popped to avoid any hard bits in your caramel corn!
3. Preheat oven to 250oF.
4. In a heavy saucepan, slowly melt the ½ cup butter over medium heat. Stir in the brown sugar, agave syrup and salt. Heat to a boil, stirring constantly. Reduce heat then simmer without stirring for 5 minutes.
5. In small bowl, combine salt, baking soda and vanilla.
6. Remove the butter/sugar mixture from the heat (after boiling) and stir in baking soda and vanilla.
7. Gradually pour mixture over bowl of popcorn and stir well.
8. Grease the bottom and sides of a large roasting pan with a bit of coconut oil. Spread coated popcorn evenly in roasting pan. Bake for 1 hour, stirring every 15 minutes. Remove from oven and cool completely.
9. Break the popcorn apart and store in a tightly-covered container or distribute evenly between small plastic bags and tie with a cute ribbon or twine for individual servings.
kitchenconfidante.com is a beautiful blog of food and photography, providing an extensive recipe index and inspiration for everything from homemade bread and condiments to everyday meals.
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Niki Boileau is a Vancouver-based RHN who loves spending time outdoors and dreaming up as many healthy porridge recipes as possible. Get in touch with her to talk all things food and health.
