This healthy Nutty Caramel Corn is perfect for curling up on the couch and watching a movie. It’s dairy, gluten and refined sugar free.
For this recipe you will need:
- Popped Popcorn – 1/3 cup popcorn kernels & 1 tbsp coconut oil
- 1/2 cup 100% Real Maple Syrup
- 3 tbsp Organic Nut Butter (I used Peanut Butter for my batch)
- 1 tbsp Organic Coconut Oil
- pinch of Sea Salt
- 1/4 tsp of True Cinnamon
Preheat the oven to 350F. Pop the Popcorn. 1. add 1 tbsp coconut oil to a large, heavy-bottomed pan with a lid. Let the oil melt over medium heat. 2. Add a few kernels of corn and cover the pot. 3. Once the kernels pop, pour in the remaining popcorn kernels and cover the pot. Shimmy the pot to distribute the kernels evenly. 4. Cook over medium heat and shake the pot occasionally. 5. Slightly crack the lid of the pot and cook until the popping sound slows to about one pop per few seconds. Remove the pan from the heat and dump into a large mixing bowl.
For the topping, take a small pot over medium heat and bring the maple syrup to a boil for about 2 minutes. Stirring constantly. Reduce the heat to low and add the nut butter, coconut oil, salt and cinnamon (leaving a small amount of cinnamon to sprinkle on popcorn after). Whisk until well combined and drizzle over the popcorn. Make sure to toss the popcorn well so it is evenly coated with the topping. Place the coated popcorn on a parchment paper lined cookie sheet and bake in the oven for 5-7 minutes. Remove from the oven and sprinkle a little cinnamon and salt on top of the popcorn. Allow the popcorn to cool for at least 10 minutes. It will harden as it cools and then you can break it down into smaller pieces. You can keep this popcorn for a few days (if it lasts that long 🙂 ) in a sealed container or plastic bag.