RecipeCaramel Popcorn

Nutrition Facts
Amount per Serving
  • Calories: 70
  • Protein: 1 g
  • Total Fat: 2 g
    • Unsaturated Fat: 2 g
    • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 12 g
  • Dietary Fiber: 2 g
  • Total Sugar: 3 g
    • Natural Sugar: 1 g
    • Added Sugar: 2 g
  • Sodium: 15 mg

Full disclosure: I’m a huge plain-Jane popcorn gal, but with the addition of this rich and velvety caramel coating…well, let’s just say it makes me not want to share. It’s sugary-sweet, subtly salty and totally addictive. The recipe calls for a large batch of pre-made light popcorn so feel free to either pop your own or use any store-bought brand on sale (you’ll need about 14 cups). To achieve an authentic flavor and sticky caramel texture, I use a combo of pureed dates, vanilla and maple extracts, and maple syrup. In fact, the sauce is so good it can also be used as a standalone caramel dip for sliced apples and bananas…or you can drizzle it on just about anything. Finger licking is most definitely encouraged!

  • Prep time
  • Total Time
This recipe makes 14 cups coated popcorn
Ingredients:
  • ½ cup dates, halved & packed down (~14 large)
  • • ½ cup maple syrup
  • ¼ cup grapeseed oil
  • 1 teaspoon vanilla extract
  • • ½ teaspoon maple extract or maple natural flavor
  • • ¼ teaspoon kosher salt
  • 14 to 16 cups light popcorn 
Preparation:

Preheat oven to 250˚. Mist 2 baking sheets with nonstick oil spray and spread the popcorn out among them. Set aside. 

To make the caramel sauce:

In a small bowl add the halved dates and cover with boiling water. Allow dates to soften in boiling water for at least 15 minutes. Then, drain. (This makes for easier pureeing)

Meanwhile, add the remaining ingredients to a high-powered blender. Add the softened, drained dates. Blend until everything is smooth and well-combined, about 2 minutes, stopping after the first minute to loosen up any stuck date pieces. Makes about 3/4 cup sauce.

To coat the popcorn:

Drizzle 3 to 4 tablespoons of sauce over each baking sheet and using your hands, toss the popcorn around to evenly coat all the kernels as best as you can.

Place the baking sheets in the oven for 40 to 50 minutes to deepen the color and dry out the kernels. Watch so it doesn’t burn. Season with additional salt to taste.

You can store extra sauce in an airtight container in the refrigerator for up to 1 week.

Nutrition provided for 1 cup

Try this Rosemary Parmesan Popcorn!