Tag Archives: brown rice syrup

SRC – Microwave Caramel Popcorn

For this month’s Secret Recipe Club I was assigned Barbara Bakes.  Barbara has amassed quite the following and I can see why.  My mouth was drooling while searching through her recipes as I went from one decadent recipe to another decadent recipe.

Ultimately I settled on the Microwave Caramel Corn recipe that I stumbled upon (Barbara got this recipe from Real Mom Kitchen).  I know… not the healthiest, but I did make it healthIER than it originally was.  For years my sister would make the most amazing caramel corn during the holidays and it looked pretty labor intensive.  This was so EASY!  I was dancing around the kitchen when I finished making it because it was so much FUN and an absolute breeze to make.  It’s official, I am a complete cooking geek.

I ended-up making this recipe twice.  The first time I made the caramel corn I made it pretty true to form albeit veganizing it by switching out the butter for Earth Balance and using brown rice syrup in place of  the corn syrup.  I also used more popcorn and trust me, there was still more than enough caramel on each piece of popcorn.  The end result was VERY tasty, however my husband even commented that he didn’t think there needed to be as much butter.

The second time I made it I cut the amount of butter IN HALF (down from 1 stick to 1/2 a stick) and added 2 Tbs water to the recipe in order to replace the liquid from the missing butter.  I also used EVEN MORE POPCORN and the results were great!  My kids didn’t even notice the difference and loved it as much as the first time I made it.

Enjoy!

 

INGREDIENTS

1/4 cup butter (I used vegan Earth Balance)
1 cup brown sugar (I used 1/2 cup organic brown sugar & 1/2 cup turbinado raw cane sugar)
1/4 cup light corn syrup (I used brown rice syrup)
2 Tbs. water
1/2 tsp. salt
3/4 tsp baking soda
2-4 quarts popped popcorn (all just depends on how coated you want your popcorn) (I used 4 1/2 quarts of AIR popped popcorn)

.

1.  In a large, microwave-safe bowl, microwave vegan butter, brown sugar, water, brown rice  syrup, and salt on high for 2½ to 3 minutes until bubbling.

2.  Remove from microwave and mix in baking soda.

3.  Put popped popcorn in a paper grocery sack and pour caramel over popcorn.

4.  Fold down top of grocery sack and put in the microwave.

5.  Microwave on high for 1 minute and 20 seconds.

6.  Take sack out of microwave and shake to evenly coat the popcorn.

7.  Pour out on cookie sheet to cool.

For a printable version of this recipe click here.



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Filed under Dessert, Holidays, Kid Friendly, Quick, Recipes, Secret Recipe Club, Vegan, Vegetarian

PEANUT BUTTER CRISP BARS

Peanut Butter Crisp Bars

Peanut Butter Crisp Bars

These bars are favorites in our house for the occasional treat…my nephew ate three of them the last time I made them and was going for a fourth when I had to rain on his parade and say “NO MORE” (while inside I was secretly jumping for joy that they were such a hit!).  Since they are sweetened with brown rice syrup, they are technically healthier than other bars, but please remember that they are still treats.

INGREDIENTS

2/3 cup brown rice syrup

2/3 cup peanut butter (or other nut butter)

2 Tbs. coconut oil

4 cups Arrowhead Mills puffed cereal (I used puffed millet and rice)

1/3 cup shredded coconut

1/3 cup carob chips (or vegan chocolate chips)

1/3 cup chopped nuts

cinnamon to taste (optional…I left it out this time)

Ingredients

Ingredients

Lightly grease a bread pan or casserole.  You can really use any pan you’d like.  If you like to have thicker bars, use a smaller pan.  I chose to use a large casserole so I would have thinner bars.

Grease the Dish

Grease the Dish

Pour the puffed cereal into a large mixing bowl.

In a saucepan combine the rice syrup, nut butter, coconut oil, and cinnamon (if using).  Whisk the ingredients together on low-medium heat until everything melts together to form a sauce.  You do not need to bring the sauce to a boil, simply warm it.

Coconut Oil, Nut Butter, & Brown Rice Syrup

Coconut Oil, Nut Butter, & Brown Rice Syrup

Sauce

Sauce

Pour the sauce over the puffed cereal and stir to combine.

Pour Sauce into Puffed Cereal

Pour Sauce into Puffed Cereal

Mix to Combine

Mix to Combine

Once evenly combined, add the shredded coconut and combine well.

Add Coconut & Mix

Add Coconut & Mix

Next, add the nuts and do the same.

Add Nuts & Mix

Add Nuts & Mix

Finally, add the carob chips and combine well (the mixture should be cooled enough by this point to prevent the carob chips from melting).

Add Carob Chips & Mix

Add Carob Chips & Mix

Pour the mixture into the greased casserole and press firmly to pack it in evenly throughout the casserole.

Pour into Casserole

Pour into Casserole

Press Firmly & Evenly

Press Firmly & Evenly

Place the casserole into the refrigerator for 30 minutes to firm-up.

Refrigerate to Firm

Refrigerate to Firm

Once firm, cut into bars.  I often make a large batch and wrap each bar separately for storage in the freezer.

Peanut Butter Crisp Bars

Peanut Butter Crisp Bars

For a printable version of this recipe click here.

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Filed under Dessert, Gluten Free, Recipes, Vegan, Vegetarian