Healthy Caramel Popcorn
User Reviews
5
Healthy Caramel Popcorn
Description
To prepare this Healthy Caramel Popcorn, popcorn kernels are first popped on the stovetop in coconut oil, ensuring fluffy, fully popped corn. A caramel sauce is made by gently warming natural crunchy peanut butter, almond butter, raw local honey, pure maple syrup, and sea salt, whisked until smooth. Half of this sauce is mixed quickly with the chopped pecans, walnuts, and almonds, and then tossed with the popcorn to coat evenly. The remaining caramel sauce is drizzled over the top and stirred through to ensure full coverage, resulting in a sticky, nut-studded coating.
After mixing, the coated popcorn is chilled in the refrigerator for about thirty minutes to allow the caramel to firm up, creating a crunchy yet chewy texture. The combination of natural nut butters and sweeteners offers distinctive caramel flavor without refined sugars. The use of stovetop popcorn produces a fresh, airy base, enhancing the texture.
This recipe makes nine servings, each about one to one-and-a-half cups. Popcorn can be stored in the refrigerator for up to a week or frozen in sealed bags for up to two months, thawing overnight before eating. Using fresh nut butters with the natural oils helps the caramel mix smoothly with the other ingredients. The variety of nuts adds crunch and richness, balancing the sweetness of the caramel coating.
Ingredients
- 1.5 tbs coconut oil
- ½ cup popcorn kernels
- ¼ cup peanut butter natural crunchy
- 2 tbs almond butter
- ½ cup honey local raw
- ¼ cup pure maple syrup
- ⅔ cup pecans chopped
- ⅔ cup walnuts chopped
- ¼ cup almonds chopped
- ¼ teaspoon salt 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.
Notes
- Total nuts used equal 1 ⅓ cups; mix any nuts you prefer or have on hand.
- Stovetop popping results in full, fluffy popcorn with better texture compared to pre-made popcorn.
- Use fresh natural nut butters with oils intact for better sauce consistency.
- Store finished caramel popcorn in the refrigerator for 5 to 7 days to maintain freshness.
- Freeze popcorn in sealed bags for up to two months and thaw in the fridge overnight before serving.
- The recipe yields approximately nine servings of about one to one-and-a-half cups each.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9cups
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Sodium | 67mg | 3% |
| Potassium | 174mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 22g | 44% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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