Caramel Popcorn (Gluten-Free, Vegan, contains Nuts!)
4 cups air popped popcorn or 1/4 cup raw kernels
3 tablespoons rice malt syrup
1/4 cup coconut milk
2 1/2 tablespoons nut butter (cashew, almond or peanut butter)
- Place popped popcorn in a large bowl.
- Combine rice malt syrup and coconut milk in a saucepan on a low heat until smooth.
- Stir through nut butter. Remove from the heat. Pour caramel mixture over the popcorn and stir in the bowl until coated.
- Serve warm or place bowl in the freezer to cool and set.
This recipe is originally from the I Quit Sugar Kids print Cookbook, available online at IQuitSugar.com for $24.99.