Caramel Corn



Caramel Corn

½ cup unpopped popcorn

¼ cup peanut butter (can substitute with almond butter)

1/3 cup molasses

¼ tsp salt


Preheat oven to 200 degrees F.

In a hot air popper, pop the ½ cup of popcorn kernels

Add to a saucepan the peanut butter, molasses, salt, and stir well.

Bring “caramel” to a boil for about 15-20 seconds, stirring constantly.

Immediately pour over popped corn and stir well to cover all the popcorn.

Bake for 45 minutes.

When cool, store in an airtight container.