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Healthy Crackerjacks – Home-Made Coconut Oil Popped Caramel Popcorn

by Arielle J on April 17, 2012

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

If you love crackerjacks, you’re going to LOVE this recipe.

And if I told you it’s so much healthier than the traditional version,  I don’t even think you would believe me.

I took a coconut cooking class with Myra Kornfeld a few months ago with my sister and was inspired to make it at home.

Click on the video below to see Myra making it:

Here’s the recipe:

2 tbs coconut oil (extra virgin or filtered)
1/3 cup popcorn kernels
1/2 rice syrup
1/4 cup barley malt syrup
1/4 cup maple syrup
1/2 teaspoon sea salt
3/4 cup raw peanuts (almonds, or pecans or any nut of choice!)
Parchment Paper

1. Add coconut oil and popcorn to a pot (a high heavy bottomed pot is ideal).
2. Tilt the pot to ensure all kernels are coated with oil.
3. Cover and set the pot over medium heat.
4. As soon as the kernels start to pop, shake the pot to keep them from burning.
5. Pop about 4 minutes, or until most of the kernels have popped (when you hear less than 5 seconds between each pop). Be careful not to burn.
6. Un-cover. Now, you’ve got your delicious popcorn!
7. Preheat oven to 375 degrees. Get your ingredients together.
8. Whisk together the wet ingredients: rice syrup, barley malt and maple syrup in a small bowl.
9. Toss together the dry ingredients: popcorn, salt and peanuts (or nuts) in a large bowl.
10. Pour the wet ingredients/syrup over the dry ingredients/popcorn and stir to coat evenly. (Do this slowly because it’s really sticky!)
11. Spread popcorn mixture on a parchment-covered baking sheet and bake for 5 minutes.
Then stir thoroughly. Bake for another 5 minutes, then stir again.
Bake for another 5 minutes (so 15 min cooking time in total). Popcorn should be well coated and golden brown. The sugars will be bubbly and hot.
12. Remove the tray from the oven and let sit for 10 minutes until popcorn is slightly coooled, but still sticky. Tear into clumps and place into a bowl.
13. Refrigerate for 10-15 minutes to make the syrup harden and crispy.
14. Eat and enjoy! or store in a jar or bag at room temp for up to two weeks.
(I sprinkled some coconut on top to be fancy!)
15. Voila!

Perfect recipe for a dinner party (if you’re willing to get your hands a little sticky beforehand!)…Also, a great recipe to make on a Sunday and munch on while watching reruns of Bethenny and Housewives of Beverly Hills!

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

Looking for a cinnamon sugar popcorn recipe, try this one here.

be fearless. be delicious. be well.


be well,

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