popcorn

I’m completely addicted to Super Natural Cooking. I’ve yet to make a recipe from this book that I haven’t loved. Of course, prescription it’s vegetarian and I am most decidedly not, viagra here so I add meat where I think it enhances a recipe. Or, I make the snacks, dips and desserts as I did last night.

I’ve always loved popcorn. When I was a kid, I used to love the stuff that came in the big cans with the 3-way divider. There was that bright orange cheesy popcorn, the abnormally bright yellow buttery corn and the nut-brown caramel corn. Always partial to salty things, the cheesy corn was my favorite. But I married a sweet tooth. So, last night we had sweet caramel corn instead of dinner. I really liked the surprising bite of the chili powder in this recipe, but thought the final product was overwhelmingly sweet. It was even too much for my sweet-toothed hub. Next time, I’m halving the syrups. I’m posting the full recipe below, but I’ll revise it once I figure out the right amount of syrup to use.

Recipe after jump…