This is a holiday favorite for us! Last Christmas I shared this recipe on the website so when Halloween arrived this year, I knew our family would arrive to sit around the table, chatter and enjoy this treat. We have done this now for many years. The only difference is that the recipe has gradually changed to make it a bit healthier.

This year I also measured the finished recipe and figured out the carbs in each measured bag full. Our granddaughter arrived with her scale and booklet to do some weighing so I could tell her that each cup has 13.73 carbs and each bag has 2 cups. That made it so much easier for her to just eat as much as she was allowed.

So I will share this recipe for others with type 1 diabetes or other health needs.

Air pop 3 cups of popping corn – I put the popped corn into a large container. When it was popped I measured out 86 cups of popped corn to use with the following caramel.

Melt 1 cup margarine or butter on the stove in a pot

2 cups brown sugar*
1/2 cup honey
2 tablespoons blackstrap molasses
1 teaspoon sea or Himalayan salt

Boil 5 minutes, remove from the stove and mix in:
1 teaspoon vanilla
1/2 teaspoon baking soda
Pour this over the popped corn gradually as it is mixed, trying to get some on all the corn. Put about 1/3 of this into a roasting pan and bake at 250 degrees for a half hour. Stir every 10 minutes. This will allow the caramel to coat some of the corn that was missed at the start.

Remove from the oven and dump into another container and mix so it will remain in separate pieces.
Bake the remaining corn in the same way.

According to the internet the total carbs in this recipe are 751.1 = 13.73 carbs /cup

I was tempted to use palm sugar instead of brown sugar but I was in a hurry and didn’t have time to make a trial batch first. Maybe at Christmas I will do that!

This recipe made 5 ice cream pails full of caramel corn. This year I made a second batch like this so we had enough to bag for the children, lots to eat and leftovers for a few more days!