For me, card games and snacks go hand in hand. Here, BeetCaramel & Jalapeño Popcorn made the cut – the sweet with the spicy. Yum. We were wrapping up our day in Lytton and took to an old chest in our canvas cabin for a couple rounds of cards. I would have loved to take full advantage of that view but after all the napkin chasing during dinner, inside worked for me. It was also super cozy in our cabin – vintage decor, propane lanterns, and plush duvets. How could I resist. We were the only ‘campers’ at that end of the woods, so when I had to visit the restroom after dark…I made a break for it! Even more so on my return after reading the ‘Bear Beware’ sign on the door.
- 8 cups organic popcorn, popped (about 1/3cup kernels) *set aside in large bowl
- 1/2 cup unsalted butter
- 3/4 cup coconut palm sugar
- 1/4 cup organic brown rice syrup
- 1/2 tsp sea salt
- 1/4 cup fresh beet juice *optional
- 1/2 tsp pure vanilla extract *add if not using beet juice; otherwise omit
- 1/4 tsp baking soda
- 2 large jalapeños, sliced thinly length wise
- 2-3 tsp nutritional yeast
- 1/4 tsp sea salt
In a pot over medium heat, add the butter, sugar, brown rice syrup, salt, and beet juice. Stir while the butter melts. Bring to a boil. Turn the heat to low and allow to lightly boil for about 5mins without stirring. Turn the heat off and stir in the baking soda and *vanilla. Preheat the oven to 250*F and prepare two baking sheets by lining them with parchment paper. Using about 1/4cup portions at a time, pour the caramel mixture over the popped popcorn that was set aside in the large bowl. Fold each time until completely coated. Pour the coated popcorn onto the prepared baking sheets, spreading out evenly as you go. Place in the over for 45mins or until the caramel has thickened (will appear darker in colour) & folding every 15-20mins. Remove from the oven and while still warm, carefully use your fingers to separate the popcorn caramel popcorn pieces. Allow to completely cool. Store in an airtight container. Good for up to +10days.
Place the jalapeño slices in the dehydrator at 135*F for 12hrs, OR in the oven at 180*F for 6-8hrs or until totally 'dried out'. Place dried jalapeño slices in a clean coffee grinder, and add the nutritional yeast and sea salt. Pulse until fine grain like consistency - if fine powder, it's tasty but will make you sneeze when eating. Sprinkle over popcorn or store in an airtight container until ready to use. Good for weeks/months. Makes about 2tbsp.