Delicious caramel popcorn is amazing when drizzled with chocolate. Naturally sweetened zebra popcorn will satisfy any sweet tooth without feeling guilty!
If there is one place my oldest daughter has sent me since the age of 8 that scares me more than any other place--it's the dance store. They ask so many questions! The shoe sizes are different. And I just don't get why I need to spend $46 on a leotard she won't fit into in a month! At least when I spend $46 it's on heat wear that keeps me warm through a run. And it keeps me warm all winter long and usually will last two seasons.
While trying to find new jazz shoes, (who am I kidding...I just asked the lady who worked there to help) I saw these weird..boot things. I asked my daughter what those weird looking boots were and she rolled her eyes and said that they were "warm up booties." Okaaaaay....... I'm not getting it. They just look so weird!
This week, in addition to dragging me through the dance store for jazz shoes, she also decided to give up sugar for her New Year's resolution. White sugar. But she's having the withdrawals this week. She's back in school and her friends bring candy around. So I've made some naturally sweetened desserts so she can lean on those during those tough days that she's craving the white stuff.
We perused some of our favorite naturally sweetened recipe sites. I wanted her to have something that she could bring to school and keep in her locker. And popcorn is an easy snack.
Zebra popcorn is even better.
Chocolate works anytime for me and it does for my daughter too. I knew it was a winner!
Ingredients
- 9 cups popped popcorn (approximately ½ cup corn kernels, popped)
- ½ cup butter
- ¼ cup honey
- 1 cup coconut sugar
- 1 tsp vanilla extract
- ½ cup sugar free or naturally sweetened chocolate chips
- ½ cup sugar free or cacao butter white chocolate chips
Instructions
- Remove any kernels from the popcorn and discard. Place the popped popcorn in a very large mixing bowl.
- Place the butter in a saucepan on the stove. On medium heat, melt the butter. Once butter is melted, add the coconut sugar and honey. Bring mixture to a boil. Once the mixture is boiling, continue to boil for five minutes, stirring constantly. Remove from heat, and stir in the vanilla. Pour the caramel mixture over the popcorn and stir thoroughly to combine.
- Once popcorn is mixed, spread the popcorn evenly on a cookie sheet. Place the popcorn in a 250 degree preheated oven for fifteen minutes, stirring the popcorn halfway through to bake the popcorn evenly.
- Remove the popcorn from the oven and allow the popcorn to cool for 5-10 minutes before drizzling the popcorn with the melted chocolates. Place the popcorn in the refrigerator for 15 minutes to set the chocolate.
- To serve: Break the popcorn into pieces and serve. Popcorn can be stored in an airtight container for up to five days.
Recipe inspired by NaturalSweetRecipes.com
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