Maple Caramel Corn

Halloween is coming and the trash train will roll in with all its processed glory. If you would like to feel a little better about what you are dishing out to the goblins, here is a more wholesome yet yummy treat.  

When making popcorn, I choose organic and therefore non - GMO popping corn and I air pop it. You can also pop on the stove if you do not have an air popper. Just avoid at all cost the packaged microwave versions. They are laced with rancid oils and often many other unsavory ingredients. 

You may not recognize the dressed up characters at your door but you should recognize the ingredients in your food.

Caramel Topping

                          1/2 cup virgin coconut oil or butter

                          1 cup maple syrup

                          Dash of sea salt

• Preheat oven to 325 degrees F.
• In a small to medium saucepan heat the coconut oil or butter, maple syrup, and a few dashes sea salt over medium heat.
• Once small bubbles form begin timing for 4 to 5 minutes. Cook, whisking occasionally until thickened and foamy. 
• Quickly pour over popcorn in bowls and toss together using two large spoons. 
• Spread into two shallow baking pans or cookie sheets and place in the oven.
• Bake for 10 minutes stirring half way through. 
• Let cool completely. Caramel corn will crisp up as it cools. 
• Store in a tightly sealed container once completely cooled to keep it crisp. 

Source: www.NourishingMeals.com