Nutty Caramel Popcorn
  • 12cups freshly popped popcorn
  • 2cups coarsely chopped nuts, such as almonds, walnuts, or peanuts
  • 3tablespoons coconut oil
  • 3/4cup natural cane sugar
  • 1cup agave nectar or maple syrup
  • 2teaspoons vanilla extract
  • 1/2teaspoon baking soda
  1. 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.
  2. 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.
  3. 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.
Recipe Notes
Nutrition Facts
Nutty Caramel Popcorn
Amount Per Serving
Calories 275 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 53mg 2%
Total Carbohydrates 43g 14%
Dietary Fiber 4g 16%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

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