Salted Caramel Corn
- 5 cups poppcorn, popped in coconut oil
- 1/2 cup nuts of choice
- 3 Tbsp butter or butter substitute
- 1/4 cup coconut sugar
- 1 Tbsp agave or honey
- 1/2 tsp vanilla
- salt to taste
Pre-heat the oven to 325 degrees.
Melt butter on the stove in a medium size pot over medium heat.
Stir in sugar, agave or honey and vanilla and let cook for 1 minute until the sugar dissolves. Be sure not to burn the caramel.
Place popcorn and nuts in a large bowl. Pour the caramel sauce over the popcorn and nuts and stir until each piece is evenly coated. Sprinkle with desired amount of salt.
Pour the coated popcorn on a cookie sheet and spread it out evenly. Bake for 10 minutes.
Remove from the oven and let cool for 30 minutes. Store in a plastic container or baggie.