I am here to say salads are delicious! I love salad and am on a mission to change the way you feel about salads one bowl at a time. Here you will find delicious salad recipes to enjoy all year long plus all the good things that can go on them or serve with them!
I love popcorn!
I have sang it’s praises on our blog before. But really it is the perfect treat. Why? Because you can have just a sweet little bite and then save the rest for later! Especially a ‘baked’ caramel corn – this stuff will last for weeks in our house! (But I won’t tell anyone if you eat it all at once).
Popcorn is semi-healthy. Plant – based, too.
So how did this recipe come about? Well first, the other day when I was using Cardamom I thought – yum – I should make a Chia Spiced Popcorn! Well, that recipe is still being tweaked. (the husband said it left a funny taste in his mouth..so that is not good!)
So what else to do with popcorn? Because I literally have to have a few bites of a sweet treat at night! (anyone else with me on that!?)
Enter this recipe.
You will love the caramel corn comfort with a twist of Almond extract instead of vanilla! Gives this a nice subtle nutty taste. Stir in some almonds before baking it in the oven would be such an awesome additional as well.
12 cups of air popped corn 1/4 cup coconut oil 1/4 cup light agave nectar
1/2 cup of brown sugar 1/2 tsp salt
1/2 tsp baking soda
1/4 tsp of almond extract
Preheat oven to 250 degrees. Place your air popped popcorn in large bowl. In a small saucepan, combine oil, agave, brown sugar and salt. Bring to a boil. Boil for 2 min. stirring constantly. The mixture should be a little ‘foamy’. Remove from stove and stir in baking soda and extract. (it will bubble like crazy!)
Pour mixture over popcorn and mix well and then place evenly on parchment lined baking pan. Bake popcorn in oven for 40 minutes – stirring after 20 minutes.
Remove from oven, cool on wire rack (just slide off the pan – including parchment paper, unto wire rack). Store in a cool place in airtight container.