Pumpkin Spiced Caramel Corn
  • 1 tsp pumpkin spice
  • 1 Tbl ghee or coconut oil
  • ½ cup maple syrup
  • ½ cup brown rice syrup
  • 1 tsp vanilla extract
  • 1 tsp sea salt
  • pinch cayenne
  • ¼ cup sliced almonds
  • ¼ cup pecans
  • 2 Tbl pumpkin seeds
  • ½ cup popcorn kernals, poppped
  1. Preheat oven to 300F.
  2. Heat a small, dry saucepan to medium heat. Add the pumpkin spice to the dry saucepan and swirl around to release the aromatics of the spices (about 30 seconds). Add the ghee, maple syrup, brown rice syrup, vanilla, sea salt, and cayenne. Continue to simmer on very low heat for 5 minutes, stirring halfway. Remove from heat.
  3. Place the popped popcorn in a large mixing bowl and toss in the nuts/seeds of your choice. Lightly pour half the caramel sauce and toss quickly to ensure all of the popcorn is getting coated. Pour the remaining caramel over the popcorn and toss again until everything is evenly coated.
  4. Lay out on a parchment-lined banking sheet and bake for 20 minutes. Allow to cool for 10 minutes and enjoy!
Recipe by Healthy Julie at http://healthyjulie.com/pumpkin-spiced-caramel-corn/