Excerpted from Cook with Kindness, from Able Sense Publishing
In this recipe the butter, brown sugar, and corn syrup in traditional caramel corn have been replaced with coconut oil, almond butter, and maple syrup. This is caramel corn you can feel good about eating.
2 tablespoons coconut oil
¼ cup almond butter
¼ cup maple syrup
½ teaspoon vanilla
½ teaspoon sea salt
10 cups popped corn
In a small pot over medium heat, melt the coconut oil. Stir in the almond butter, maple syrup, vanilla, and sea salt. Pour over the popped corn and stir well. Spread onto a parchment-lined baking sheet and bake at 250ºF for 20 minutes, stirring after 10 minutes. Let cool before serving.
Makes about 10 cups.
Love this recipe? This is just one of dozens of delicious gluten free and vegan recipes you’ll find in Cook with Kindness.