Honey Almond Caramel Corn
Turn caramel corn into a healthier snack thanks to honey, almond butter and crunchy almonds!
Servings: 6 servings
Ingredients
- 8 cups popped popcorn, no salt or butter
- 1/3 cup honey roasted almonds
- 3 tablespoons almond butter
- 1/2 tablespoon coconut oil, or butter
- 1/4 cup honey
- 2 tablespoons brown sugar, or coconut sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt, plus more for sprinkling on after it comes out of the oven.
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Place the popped popcorn in a large bowl, set aside.
- Preheat oven to 325 degrees and line a baking sheet with parchment paper.
- In a small saucepan over medium heat whisk together the almond butter, coconut oil, honey, sugar, cinnamon and salt. Bring the mixture to a boil then whisk in the baking soda and cook for another 30 seconds. Remove from the heat and stir in the vanilla extract.
- Pour the caramel sauce and chopped almonds over the popcorn and toss together with a rubber spatula until the sauce coats all of the popcorn.
- Spread the caramel corn out onto the prepared baking sheet and place it on the middle rack of the oven. Bake for 5-6 minutes then remove it from the oven and toss around so that it evenly browns. Place it back in the oven to bake for another 5-6 minutes.
- Remove from the oven and let it cool completely before serving.
Notes
Watch the caramel corn carefully as honey tends to burn easily.
The caramel corn will seem sticky when it comes out of the oven, but will become harder as it cools.
Nutrition
Calories: 226kcal | Carbohydrates: 22g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 4mg | Sodium: 284mg | Fiber: 3g | Sugar: 15g