Coconut Caramel Corn


Recipe from FOOD LOVE by Tess Challis

Come to mama. This is absolutely delicious, yet has only natural sweeteners – and less fat than typical caramel corn. You can indulge without guilt, and your whole family will flip for this sweet treat!

¼ cup GMO-free popcorn kernels

Coconut Caramel:

1 tablespoon coconut oil

2 tablespoons coconut sugar

1 ½ tablespoons EACH: brown rice syrup and agave nectar

½ teaspoon vanilla

¼ teaspoon sea salt

  1. Pop the popcorn in an air popper. You might need to do this in two batches. Alternatively, you may pop it on the stove. Place the popcorn in a large bowl.
  2. In a skillet set to medium heat, add the oil. Once it melts, add the remaining caramel ingredients and reduce heat to low. Gently boil for about two minutes.
  3. Pour the caramel over the popcorn and stir—I use a heatproof rubber spatula to get all of the caramel goodness out of the pan and then I stir the popcorn with it. Allow to cool slightly and then serve.


Serves 2; GF/SF/Blue (according to the health guidelines in Tess’s cookbooks and Be Radiant program)

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