Sometime last week, it finally decided to be Fall around here. Though we're still having consistently sunny, 75 degree days, the leaves have changed and the air just feels crisper. This has happened just in time, as Netflix recently released every episode ever of Gilmore Girls and all I want after long days of baking and sending emails that Fall so often requires, is to completely veg out with a good show and a good snack.
Hence the popcorn.
I'm trying to eat less sugar lately and, let me tell you, it's not easy. Caramel popcorn is the kind of addictive snack that you can mindlessly shove into your face, handful after handful. But this popcorn is made with sorghum and has intense flavor, much too much to just eat endlessly . . . in a good way.
Sorghum is a grain (gluten-free, of course) that can be made into a syrup that tastes like a lovely combination of molasses and honey. Those flavors, with the addition of some dried apples and cashews, make it perfect for some cold weather snacking.
Sorghum Caramel Popcorn
makes about 9 cups
8 cups popped popcorn
1/2 cup apple chips
1/2 cup raw cashews
1 cup muscovado sugar (or brown sugar if you don't have it)
1/2 cup sorghum syrup
6 tablespoons butter
1/4 teaspoon baking soda
1/2 teaspoon cinnamon (optional)
1/2 teaspoon coarse salt
Preheat oven to 300 degrees F. Place popped popcorn, apple chips, and cashews in a large bowl and stir to combine. Line a large baking sheet with parchment paper.
In a medium saucepan, combine sugar, sorghum syrup, and butter. Bring to a boil over medium heat, stirring occasionally. Bring to a simmer and let cook 5 minutes more.
Remove from heat. Stir in baking soda, cinnamon, and salt. Pour mixture over popcorn mixture and stir to coat evenly.
Spread popcorn onto prepared baking sheet. Bake 20 minutes. Remove from oven and allow to cool before moving to an airtight container. Popcorn will stay fresh for about 5 days.