Ballpark Caramel Popcorn Crunch
Author: The Popcorn Board
Serves: 3 quarts
- ½ cup dairy-free buttery sticks (like this one, but I often use the soy-free version)
- ½ cup firmly-packed brown sugar (can substitute coconut sugar for less sweet)
- 3 quarts (12 cups) air-popped popcorn*
- 1 cup chopped walnuts (see post above for nut-free option)
- Preheat your oven to 350ºF.
- In a medium mixing bowl, cream together the buttery sticks and brown sugar until relatively light and creamy, about 2 minutes.
- Put the popcorn and walnuts in a large bowl. Add the buttery mixture and stir until the popcorn and nuts are well coated.
- Spread out the popcorn and nuts on a large baking sheet into a single layer.
- Bake for 10 minutes, or until golden and crisp. Let cool for 10 minutes.
- Cool leftovers completely before storing in an airtight container at room temperature for up to 1 week.
*I highly recommend picking up an inexpensive
popcorn popper if you don't already have fun. They're priceless for making quick, healthy snacks.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/ballpark-caramel-popcorn-crunch
3.5.3229