A Healthier Twist to Caramel Corn
Coconut Nectar - A Sweet Alternative
This nectar is derived from the juices of the coconut palm blossoms. The nectar is collected and heated until it is dried and caramelized. Then it is grinded into a powder. Coconut sugar is a great low-glycemic sweetener with some health benefits like fiber, vitamin B and even minerals. It can directly replace regular sugar in all recipes.
¼ cup almonds
¼ cup peanuts or hazelnuts
½ cup walnuts
½ cup coconut nectar
8 cups organic popped corn (½ cup kernels yields 10 cups popped corn)
Preheat oven to 350F. Place the nuts on a cookie sheet and toast until they begin to turn golden and give off a nutty aroma (8–10 minutes). (If using hazelnuts remove skin after toasting.) Set aside. Place popped corn and nuts in a large bowl; pour the coconut nectar over them. With moistened hands, mix well so the coconut nectar lightly covers them all. This is sticky business, so keep remoistening hands and work quickly. Transfer mixture to a parchment-lined baking sheet and spread out to a single layer. Bake for 8–10 min and not a minute more. Let cool for 5 minutes before removing with a spatula.