Yippee!! Today launches are new monthly book club reading and while I know we do not have a ton of time left in the month, I chose a very short book to read together. Currently, I am reading a book by Stephen Guise, Mini Habits – Smaller Habits, Bigger Results. You can buy the book in the link provided below, the kindle book is currently $5.99 or you can check and see if you local library has the book that you can borrow. (*note this is not an affiliate link, I make no money off of you buying this item) This is a really quick read and what I liked about this book is it is about taking baby steps, that one small step to make a positive change, which leads to even bigger steps which results in more positive outcomes.
And while we are talking about reading a book, if you are like me, I can always use a good snack while I am off in my literary bubble. This caramel popcorn is the perfect snack for your lazy afternoon read or if surprise company is coming over and you need a quick treat. It is gluten-free, dairy free, plant-based and super yummy.
- ½ cup of unpopped Air popcorn (makes about 8 cups popped)
- ½ vegan butter (you can use regular butter or ghee if you are not following a plant based diet)
- ⅔ cup brown sugar
- 2 TBS maple sugar, agave, or bee honey
- A pinch of salt
- 1 tsp vanilla extract
- option for crispier caramel:
- ¼ tsp baking soda
- roasted or dried nuts, chocolate chips or dried fruit
- Using an Air pop popcorn maker, pop your ½ cup of popcorn, set aside in a large bowl.
- Preheat the oven to 325 degrees and line one or two baking sheets with parchment paper or a baking mat. Set aside. (optional if you want crisper caramel popcorn)
- Melt the butter in a medium saucepan over low heat. Mix in the brown sugar and raise the heat to medium-high. Stir often and bring the mixture to a boil.
- Add in the maple syrup. Let the mixture boil for 3 minutes, stirring frequently. Reduce the heat and simmer the mixture for 5 minutes, stirring often and then remove from the heat. Add in the salt and vanilla. Pour the caramel over the popcorn while mixing the popcorn with a spatula. Make sure all the popcorn is coated in the caramel.
- Optional for crisper caramel:
- Add in the vanilla and baking soda. The mixture will get very foamy and bubble, keep stirring until this stops.
- Pour the caramel over the popcorn while mixing the popcorn with a spatula. Make sure all the popcorn is coated in the caramel.
- Pour and smooth out the popcorn out onto the cooking sheets and bake for 30 minutes, flipping every 15 minutes until it is as crispy as desired. Remove from the oven.
- Let the popcorn cool completely before serving. Mix in the nuts, chocolate or fruit at this time.
- Store in an airtight container.
Happy reading and happy popcorn making. This has become one of my favorite snacks and feel free to double the recipe if you want even more caramel coating. Check back on August 1st for my book review and join in the discussion, plus our next book is announced.
Until next time,
May Blessings Abound,
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