Caramel Corn with Walnuts
Ingredients
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2 tablespoons coconut oil
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1/4 cup popcorn kernels
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1 cup California walnuts pieces
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4 tablespoons unsalted butter
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1/2 cup pure maple syrup
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1/2 teaspoon sea salt
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1/4 teaspoon baking soda
PREPARATION
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Preheat oven to 225℉. Line baking sheet with parchment paper.
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Heat coconut oil in a large Dutch oven until hot. Add popcorn and swirl to coat.
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Cover and cook, shaking pot, until all popcorn is popped. Remove from heat.
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Spread popcorn onto prepared baking sheet. Sprinkle walnuts over top.
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For the caramel, combine maple syrup and butter in a small saucepan over medium heat.
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Boil until mixture reaches 225℉ on a candy thermometer.
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Remove from heat and carefully stir in salt and baking soda until combined.
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Pour mixture onto popcorn and stir to fully coat.
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Bake for 35-40 minutes, until dry. Cool completely on baking sheet.
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Serve immediately or store in an airtight container or plastic bag for up to one week.
NUTRITION
- Calories: 164 cal
- Total Fat: 9 g
- Saturated Fat: 6 g
- Polyunsaturated Fat: 0 g
- Monounsaturated Fat: 2 g
- Cholesterol: 15 mg
- Sodium: 188 mg
- Carbohydrates: 20 g
- Dietary Fiber: 1 g
- Total Sugars: 12 g
- Added Sugars: 12 g
- Protein: 1 g
- Vitamin D: 0 mcg
- Calcium: 23 mg
- Iron: 0 mg
- Potassium: 68 mg