Nutty Caramel Corn

MEAL TYPE: Dessert, Snack

DIETARY RESTRICTION: Dairy-Free, Vegan, Vegetarian

MAKES 8 SERVINGS

Nutty Caramel Corn

This recipe is from our functional nutritionist Andrea Nakayama, who says, “I fell in love with this recipe the first time I had it and so does everyone who tries it. My son begs for it! It’s party food in our house. And here I thought the days of sweet caramel corn were over.”

INGREDIENTS

1/4 cup almonds

1/4 cup peanuts or hazelnuts

1/4 cup walnuts

1/2 cup brown rice syrup

8 cups popped popcorn (1/2 cup kernels yields 10 cups popped corn)

PRINT | EMAIL

INSTRUCTIONS

Preheat oven to 350F. Place the nuts on a cookie sheet and toast until they begin to turn golden and give off a nutty aroma (8-10 minutes; if using hazelnuts, remove skin after toasting). Set aside.
Heat the jar of rice syrup in a pan of boiling water to soften it. Place popped corn and nuts in a large bowl; pour syrup over them. With moistened hands, mix well so syrup lightly covers them all. This is sticky business, so keep remoistening hands and work quickly.
Transfer mixture to a parchment-lined baking sheet and spread out to a single layer. Bake for 8-10 minutes and not a minute more. Let cool for 5 minutes before removing with a spatula.

4 people have left a comment. Join the conversation!

NEXT IN SNACK

NEXT IN Snacks