I made this last night for a Dia de los Muertos party that I went to with my dear, dessert-loving friend Juliet.
I made a variation of a recipe that is in The Super Natural Cookbook by Heidi Swanson. This recipe is quite easy but you have to be on your toes- the popcorn can easily burn as well as the caramel-sugar mixture. Be prepared to 'shake, shake shake, shake yo'...just kidding. Anyway-
If you feel so inclined you can make it into popcorn balls, by coating your hands in ghee or butter and shaping the caramel corn while it is still hot.
RECIPE:
1 tbsp ghee
1/2 cup popcorn unpopped
1/2 cup maple syrup
1/4 cup brown sugar
1/4 cup molasseses
1/2 tsp. cinnamon
1/2 tsp nutmeg
1 tsp cardamom
1 tsp sea salt
3/4 cup chopped almonds
1/4 cup black sesame seeds
Heat the ghee in a large, heavy bottomed pan over high heat. Add the popcorn and begin shaking- until it begins popping- keep shaking, don't stop shaking or the popcorn will burn. Just keep shaking- until you stop hearing the pop. Then remove from the heat and take off the lid and pour into a bowl leaving the un-popped kernels at the bottom.
Line a baking sheet with parchment paper. In the same pot mix together the remaining ingredients minus the nuts. Heat over medium heat- swirling the pot around to stir. When it begins to bubble all over, turn off the heat, and stir in the nuts and seeds and popcorn and mix well, until the popcorn is entirely coated. Turn onto the baking sheet and let cool.
