Chipotle Coconut Maple Caramel Corn Recipe

by Donna on November 5, 2012

Chipotle Coconut Maple Caramel Corn

Meet your new favorite caramel corn.

If Cracker Jacks is one of your favorite childhood treats, wait no more for a home made heavenly upgrade. Crack Jacks, only yummier. And healthier. Just all around better.

The playful flavor combo in this sweet/salty/spicy glazed popcorn is remarkable. This is by far the best caramel corn I  have ever eaten. And, something you would never, ever guess: this vegan recipe is healthy, too. Coconut oil is one of the best things you can put in your mouth – Dr Oz just recommended it for losing weight, after all. And, not only does it speed up metabolism, it has incredible anti-oxidant powers.

One warning: this stuff is truly addicting. Eat-until-you’re-sick addicting. Lick-the-bottom-of-the-bowl addicting. Crave-it-all-day addicting. There. You’ve been warned.

Happy Fall, Y”all!

– posted by Donna

Chipotle Coconut Maple Caramel Corn Recipe
 
Cracker Jacks have died and gone to heaven!
Author:
Recipe type: Snack
Serves: 8 to 10

Ingredients
  • ⅓ cup popcorn kernels (making 12 cups popped)
  • ⅓ cup coconut oil
  • 1 ½ cups maple syrup
  • ½ teaspoon salt
  • 1 tablespoon smoked paprika
  • 2 cups chopped roasted salted almonds

Instructions
  1. Pop the corn kernels and set aside.
  2. In a medium saucepan, bring to a boil the coconut oil, maple syrup, salt and paprika. Using a candy thermometer, boil without stirring until mixture reaches 250 degrees, about 10 to 12 minutes. Remove from heat and immediately stir in almonds.
  3. Quickly pour mixture over popcorn, stirring vigorously and quickly. Spread mixture on an oiled baking sheet and let cool. Break into clumps and serve.

 

 

 

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