It’s not often that you come across the perfect homemade Halloween treat that is healthy, gluten, free, refined sugar free, and can be made dairy free. So when I saw this recipe for candy coated popcorn I stopped in my tracks. I already have a recipe posted for caramel corn that I made last year for Halloween, but it’s made with corn syrup, and I just didn’t feel good about that. This one is different. It’s made with my favorite sweetener – all natural, immunity boosting honey.
There’s no difference in taste between the old version and the new version, but with this recipe I don’t cringe every time the kids shove a handful in their mouths. I just let them enjoy it for what it is – a sweetly addictive treat.
The ingredient list is short and the process is simple, so if you have older kids this is a great way to get them in the kitchen. The original recipe made popcorn balls, but I kept things easy and left the popcorn loose. It’s a lot more fun to pop in your mouth that way.
I’m going to make a big batch of this candy coated popcorn for the class party next week. What are you making for all the Halloween parties this weekend?
Candy Coated Popcorn
makes 20 cups
20 cups of air-popped popcorn (about 1 cup popcorn kernels)
1 1/4 cups of butter, cut into pieces (or use Earth Balance for dairy free)
1 3/4 cups honey
3/4 teaspoon salt
2 teaspoons vanilla extract
Preheat oven to 325 degrees. Pour popcorn into a large roasting pan with sides. Line a baking sheet with parchment paper.
In a medium saucepan over medium heat, cook 1 1/4 cup butter, honey, and salt until butter is melted. Use a heat proof spatula to stir frequently. When butter has melted increase heat and boil mixture for one minute, stirring constantly. Stir in vanilla.
Pour butter mixture over popcorn in the roasting pan and stir gently to coat.
Bake popcorn for 20 minutes, removing pan to stir every 5 minutes.
Let popcorn stand for 5 minutes to cool slightly, then transfer popcorn to parchment lined baking sheet to cool completely.
Store in an airtight container for up to 2 weeks.
recipe adapted from Delish
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