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.”
NUTTY CARAMEL CORN
Yields 8 cups.
INGREDIENTS:
1/4 cup almonds
1/4 cup peanuts or hazelnuts
1/4 cup walnuts
1/2 cup brown-rice syrup
8 cups popped corn (1/2 cup kernels yields 10 cups popped corn)
PREPARATION:
1. 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.
2. 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.
3. 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.
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