Nutty Caramel PopcornJennifer Brewer | Delicious Living
- Serves: 12 people
- Calories per serving: 275
Fiber-packed popcorn and protein-rich nuts join forces in this healthier classic Halloween snack. You could also use butter instead of coconut oil.
- Preheat oven to 250˚. Coat a large rimmed baking sheet with cooking spray or line with parchment paper. Place popcorn and nuts on baking sheet.
- In a medium saucepan over low heat, melt coconut oil. Add sugar and agave or syrup; stir until sugar dissolves. Increase heat to high and boil for 3 minutes. Remove from heat; stir in vanilla and baking soda. Immediately drizzle mixture over popcorn and nuts; stir gently to coat.
- Bake for 1 hour, stirring every 15 minutes or so. Remove from oven and cool slightly before eating. Break into pieces and store in airtight container.
How to make fresh popcorn
An air popper makes it easy, but you can also make popcorn the old-fashioned way: on the stovetop. Place 3 tablespoons coconut or vegetable oil and 1/2–2/3 cup organic popcorn kernels in a large pot with a lid over high heat. Cover. When popping starts, vigorously shake pan over heat, holding lid on with a heatproof pad. Shake continuously until popping starts to slow. Transfer popcorn to a bowl. Yields about 12 cups.
PER SERVING: 275 cal, 11g fat (5g mono, 2g poly, 4g sat), 0mg chol, 4g protein, 43g carb, 4g fiber, 53mg sodium