Chipotle Coconut Maple Caramel Corn Recipe
Recipe type: Snack
Serves: 8 to 10
Cracker Jacks have died and gone to heaven!
  • 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
  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.
Recipe by Everyday Southwest at