8-10 cups of popcorn
6 TBS butter
3 TBS brown rice syrup
3/4 cup sucanat
1/4 tsp baking soda
1/4 tsp vanilla
Pop corn and set aside in a bowl. Preheat oven to 300°. Butter pans with sides.
In a medium saucepan on medium heat, melt butter. Then add brown rice syrup and sucanat. Continue to stir until it comes to a boil. Boil without stirring for 5 minutes. Remove from heat and add baking soda and vanilla. Stir until blended. Pour over prepared popcorn and stir until coated. Place on prepared sheets and bake for 15 minutes. Stir and bake an additional 5 minutes.
Immediately remove from pans into airtight container, but do not cover until cool.
Place warm water in pan for 15-20 minutes for a quick and easy clean up!
Tip: I double the popcorn and triple the caramel for a perfect covering of all corn!
Dollie's Chocolate Twist:
just add 1/4 cup of Organic Dark Chocolate Chips to your melted butter for a chocolate twist!!
