Every once in a while, you get shown the light in the strangest of places if you look at it right. Like the other day, when I was flipping through Cooking Light and realized that all this time I had been making regular popcorn on movie night when I could have been making caramel popcorn. Hello, revelation.
Salted Caramel Popcorn, caramel sauce inspired by The Pioneer Woman. Serves 2-3.
-2 T butter (I used Earth Balance)
-1/4 cup sugar
-2 T milk (I used vanilla almondmilk)
-1/4 t vanilla extract
-1 T canola oil
-1/2 cup popcorn kernels
Ok, its movie night. You’re hungry. Let’s do this:
Start with the caramel sauce.
Add the butter, sugar, and milk to a small saucepan over medium heat. Stir gently for about 5 minutes. Sauce will thicken a little. Add the vanilla and stir for about another minute. Turn off the heat but leave the saucepan on the stovetop – the sauce will continue to thicken.
If you are still popping corn in your microwave, allow me to break you of that habit. My old roommate Brooke first introduced me to stove top popcorn and talk about being shown the light! Its so much better. So, there are several reasons for stove top popcorn: 1) tastes better 2) maybe your microwave looks like this:
Space is at a premium here, people. We don’t use appliances for their intended purpose.
Drizzle your caramel sauce on top. Sprinkle with sea salt and prepare yourself for yummy stickyfingers.
Cooking light would take the extra step of baking the popcorn, but that’s just not who we are here at DR. Enjoy!