12 cups unsalted, unbuttered popped popcorn
1/3 cup chopped unsalted almonds, coarsely chopped
1/3 cup chopped unsalted cashews, coarsely chopped
1/3 cup chopped unsalted pecans, coarsely chopped
1/2 cup butter
1/2 cup coconut sugar
1/2 cup maple syrup
1/4 cup brown rice syrup
1 tsp salt
1/2 tsp cinnamon
1. In large mixing bowl, combine popcorn, almonds, cashews and pecans.
2. In saucepan, combine butter, sugar, maple syrup, brown rice syrup, 1/4 cup water, salt and cinnamon; bring to boil over medium heat, stirring occasionally. Cook until mixture reaches hard crack stage (295°F).
3. Slowly pour syrup in thin stream over popcorn mixture. Toss gently to coat evenly. Let cool; break into large chunks.
Here’s a twist on a classic, sweet and crunchy snack – with maximum flavor from kisses of warm cinnamon and maple.
Tip: Add dried fruit, such as cranberries or mangoes, if desired.
Per 1 cup
Saturated Fat 6g