I know for some it was all about the prize at the bottom of the box, but for me it was all about that crunchy-sweet caramel popcorn and peanuts. Back in the day, I could eat an entire box of Cracker Jack in about a minute flat. Now when the craving strikes, I just whip up a big batch of this healthier version of the old-time favorite. Of course, I now have to fight for my fair share with two boys who have no idea there’s supposed to be a prize at the bottom!
This recipe was featured on Turner Broadcasting System’s upwave website. For more delicious game-day snacks, be sure to check out their special post “7 Healthy Game Day Finger Foods.” You can also find MORE healthy snacks here as well.
Ingredients
- 10 cups of unsalted organic popcorn (homemade popcorn is best!)
- 1 cup of your favorite crispy nuts (we like a combo of almonds and peanuts)
- 4 tbsp of butter, plus extra for baking sheet
- 1/2 cup rapadura
or sucanat (affiliate link)
- 1/8 tsp sea salt
- 2 tbsp filtered water
Instructions
- Preheat oven to 275 degrees. Warm a 12x17-inch rimmed baking sheet in oven for about 3 minutes. Remove and butter the warmed pan, then set aside. In a very large bowl, add the popcorn and nuts, toss to combine and set aside.
- In a small saucepan, over medium heat, bring butter, rapadura (or sucanat), salt and water to a gentle boil while stirring constantly with a wood spoon. Carefully drizzle popcorn with hot caramel, using wooden spoon to stir and toss the popcorn and nuts as you drizzle. Continue to toss the popcorn until the caramel is well distributed.
- Spread the popcorn evenly across buttered baking sheet. Bake about 35-40 minutes, tossing every 10 minutes or so. Popcorn will become crispy and shiny when done. Transfer hot popcorn to a parchment-lined baking sheet to cool as shown below. Store in an airtight container for up to a week.
Notes
Make it even healthier by making your own homemade stovetop popcorn.
(or carob chips)