Ingredients
Scale
- 10 cups air-popped popcorn
- ¼ cup coconut oil
- ⅓ cup maple syrup
- 2 tbsp coconut sugar
- 1 tsp vanilla extract
- ¼ tsp sea salt
- ½ tsp ground cinnamon (optional)
- ¼ tsp baking soda
Instructions
- Preheat oven to 250°F (120°C) and line a large baking sheet with parchment paper.
- Place the popped popcorn in a large mixing bowl, removing any unpopped kernels.
- In a small saucepan, combine the coconut oil, maple syrup, coconut sugar, and sea salt.
- Bring to a gentle simmer over medium heat and cook for 3–4 minutes, stirring occasionally.
- Remove from the heat and carefully stir in the vanilla extract, cinnamon (if using), and baking soda. The mixture will foam slightly.
- Immediately pour the caramel mixture over the popcorn and gently toss until evenly coated.
- Spread the coated popcorn onto the prepared baking sheet in an even layer.
- Bake for 35–40 minutes, stirring every 10 minutes for even crispness.
- Let the caramel corn cool completely before breaking it into clusters and serving.
PREP TIME & NUTRITION :
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 10
- Calories: 145
- Net Carbs: 16g
- Fats: 8g
- Protein: 2g