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Healthy Coconut Crackerjacks

by Arielle J on December 24, 2014

healthy coconut caramel crackerjacks - gluten-free and no corn syrup - made by arielle haspel of

I LOVE crackerjacks.

I was at the Knicks basketball game
the other night with my husband and every time
I went to the bathroom, I eyed the crackerjacks boxes.

Traditional crackerjacks contain loads of sugar and even corn syrup,
which is super processed and actually messes with your metabolism.

So, after the game, I went home and made the healthier, guilt-free version of crackerjacks!

Perfect recipe for a dinner party (if you’re willing to get your hands a little sticky beforehand)
Also, great to pack up in a little treat bag for the holidays.
Or, cuddle up on the couch and munch on it while watching a movie!

Healthy Coconut Crackerjacks
4 tbs coconut oil
2/3 cup organic popcorn kernels
1 cup brown rice syrup
1 cup maple syrup
1 teaspoon sea salt
1 cup almonds
1 cup unsweetened coconut flakes

1. Add coconut oil and popcorn to a large pot and tilt the pot to ensure all kernels are coated with oil
3. Set the pot over medium heat on stove and cover, As soon as the kernels start to pop, shake the pot to prevent the kernels from sticking to the bottom and burning. Cook for approx. 4 minutes (or until most of the kernels have popped — about 5 seconds between pop)
6. Un-cover. Now, you’ve got your delicious popcorn! To make the caramel/crackerjacks coating: preheat oven to 375 degrees
8. Whisk together the wet ingredients: brown rice syrup and maple syrup in a small bowl
9. Toss together the dry ingredients: popped popcorn, sea salt, coconut and almonds in a large bowl
10. Pour the wet ingredients/syrup over the dry ingredients/popcorn and stir to coat evenly
11. Spread popcorn mixture on a parchment-covered baking sheet and bake for 5 minutes. If you need more syrup, add more maple syrup on top
12. Flip some of the popcorn and bake for another 5 minutes until popcorn is golden brown. The sugars will be bubbly
12. Remove the tray from the oven and let sit for until popcorn is slightly coooled (approx. 10 minutes). Then, tear into clumps and place into a bowl. Refrigerate for 10-15 minutes to make the popcorn crispy.
Store in a jar for up to two weeks

healthy coconut caramel crackerjacks - gluten-free and no corn syrup - made by arielle haspel of

Don’t forget to brush your teeth REALLY well after eating it!

*This recipe was inspired by one of my cooking teacher’s, Myra Kornfeld’s caramel popcorn recipe.

be sticky. be sweet. be well.

be well,

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