The price of alternative finance may be salty, but the results are sweet!
Alternative finance is well known for its pricing disadvantage compared to traditional lending sources. However, the flexibility it offers and the business growth opportunities it presents are unmatched. That’s why at Camel, we often compare alternative financing options like accounts receivable revolving lines, inventory loans, or purchase order financing to caramel popcorn. The price of may be salty (steep), but the results are sweet (amazing)!
When popping popcorn, it’s the oil that superheats the hard kernels to extreme temperatures and causes a rapid expansion of the carbohydrates inside the kernels. The water inside the corn kernels quickly expands, creating tiny air pockets that cause the kernel to become the airy snack we all know and love. Adding salt, butter, and caramelized sugar to the mix creates a deliciously addicting sweet and salty snack.
Alternative financing solutions from Camel acts as the oil that gives your company the capacity to expand whenever an opportunity arises. Our commitment to your business’ success is our salt, butter, and caramel. Without carefully balancing the ingredients for success, the relationship can feel one-sided. However, carefully mixing the process enables a business to thrive! While the price may be more, our service’s flexibility makes it worth the premium!
At Camel Financial, we’ve got the perfect alternative finance recipe that has a balance of salty, savory, and sweet. Our clients agree, the results have been absolutely delicious! We’re big believers in the process and can sweeten the deal for any salty financial situations your business may encounter.
Celebrate National Caramel Popcorn Day, with this healthy caramel popcorn from Helena‘s kitchen.
Healthy Caramel Popcorn
- 1/3 cup popcorn kernels (or 1 bag of plain microwavable popcorn)
- 2 tbsp. vegetable oil
- 1/4 cup cool water
- 1 cup fine (castor) sugar
- 4 tbsp. butter
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. vanilla extract
- Set a medium saucepan over high heat, add the oil, and 2 popcorn kernels. Cover the pot and wait until both kernels have popped. Add the remaining kernels, cover, and shake the pot continuously until all kernels pop and you hear a 2-3 second gap between popping sounds. Transfer the popped popcorn to a bowl and immediately season generously with salt. Set aside.
- Preheat an oven to 200°F. Line a large baking tray with parchment paper and set aside.
- Add sugar to a small saucepan and pour over 1/4 cup of cool water. Set over low heat and, stirring constantly, allow the sugar to completely dissolve.
- Wash down the sides of the pot with a pastry brush dipped in water to prevent any sugar from crystalizing. Once the mixture has come to a boil, stop stirring and allow to boil until the sugar mixture reaches a deep amber color, whisps of smoke appear and an instant-read thermometer registers at 320°F. DO NOT stir the mixture at all once it has come to a boil.
- Remove the pot from the heat and stir in the butter. It will sputter and foam. Add the salt, baking soda and vanilla and stir until completely combined.
- Pour the caramel over the popped popcorn, stirring until all of the popcorn is completely coated. Pour the popcorn into the prepared baking sheet, spreading it out to ensure it is in an even layer.
- Transfer the popcorn to the oven and cook for about 1 hour, or until the popcorn has dried out and the caramel has set. Allow to cool for about 15 minutes before breaking up and enjoy!