Caramel Corn

Instead of sugar and corn syrup, I suggest real maple syrup and tahini as the base.

Ingredients:

• 1/2 cup popcorn kernels

• 1 tsp fat for bottom of popcorn popper

• 2-3 T ghee or olive oil (vegan free) to drizzle over popped corn

• Sea salt to taste

• 3/4 cup real maple syrup

• 1/3 cup tahini or almond butter (creamy)

• 1 tsp vanilla extract (optional)

• 1/2 cup slivered toasted almonds (optional)

Here’s How:

1. Preheat oven to 250. Cover a baking sheet with a piece of parchment paper and set aside.

2. Use a whirly pop popcorn maker and pop 1/2 cup kernels and a bit less than 1 T ghee (avocado oil or coconut oil can be used) and place in a bowl when done.

3. Heat maple syrup and blend in nut butter until at a simmer. Remove from heat, add vanilla extract.

4. Drizzle over popped corn, sprinkling with sea salt as you go so it sticks. Add slivered almonds if desired. Coat all the kernels and spread onto baking sheet.

5. Bake in oven for 20 minutes.

6. Cool and break into clusters after cooled.

7. Enjoy!