Healthy Caramel Popcorn
Skip the corn syrup and enjoy the sticky, sweet, crunchy flavors of this healthy caramel popcorn! The perfect treat for movie night or homemade food gifts.
Servings 9 cups
Calories 287kcal
Ingredients
- 1.5 tbs coconut oil
- ½ cup popcorn kernels
- ¼ cup natural crunchy peanut butter
- 2 tbs almond butter
- ½ cup local raw honey
- ¼ cup pure maple syrup
- ⅔ cup chopped pecans
- ⅔ cup chopped walnuts
- ¼ cup chopped almonds
- ¼ teaspoon sea salt
Instructions
- Heat a large wok over medium to high heat and add coconut oil and popcorn kernels. Cover.
- Let cook until the kernels start popping and then make sure to shake the wok every couple of minutes or so.
- When the kernels stop popping, remove from heat so that it doesn't burn.
- Transfer to a large bowl when finished.
- In a small pot on low heat combine the nut butter, honey, syrup, and salt. Whisk until combined.
- Toss the chopped nuts in the popcorn along with half the caramel sauce.
- Mix immediately with a spatula. Drizzle on the remaining caramel sauce. Stir.
- Keep mixing until everything is coated, and sticky.
- Place in the fridge for thirty minutes to harder and then portion into bowls or baggies.
Video
Notes
Use 1 ⅓ cups of the nuts total in any variety you enjoy!
All of these ingredients can be found from my Pantry Staples.
This healthy caramel corn uses stovetop popcorn which gives the best results and comes out full, fluffy, and crunchy. That said, in a pinch, you could use a pre-made, store-bought popcorn.
Use fresh nut butter as the oils in it help it mix into the other ingredients better.
Store the caramel corn in the fridge for 5-7 days.
Freeze the popcorn in a sealed bag for up to two months. Let it thaw in the fridge overnight before eating.
The recipe makes 9 portions of one to one-and-a-half-cup servings
Nutrition
Calories: 287kcal | Carbohydrates: 32g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Sodium: 67mg | Potassium: 174mg | Fiber: 3g | Sugar: 22g | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg