Heart-Healthy Toffee Popcorn
Indulge guilt-free with this delightful recipe for Heart-Healthy Toffee Popcorn, a perfectly sweet and satisfying snack made with wholesome ingredients. Featuring air-popped popcorn lightly coated in a rich toffee glaze made from pure maple syrup and creamy almond butter, this recipe eliminates the need for refined sugars and butter. A splash of vanilla and a hint of sea salt add depth and balance, while optional toasted almonds bring a delightful crunch and added nutrition. Ready in under 30 minutes with simple, pantry-friendly ingredients, this light and crispy treat is a perfect choice for movie nights, snack time, or as a healthier alternative to traditional caramel popcorn. Plus, it’s easy to store for up to three days—if it lasts that long!
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Recipe Information
Ingredients
- 1 cup Popcorn kernels
- 2 tablespoons Coconut oil
- 0.33 cup Pure maple syrup
- 2 tablespoons Almond butter (unsweetened, smooth)
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
- 0.25 teaspoon Baking soda
- 0.5 cup Raw unsalted almonds (optional, chopped)
Instructions
Heat a large pot over medium heat and add 2 tablespoons of coconut oil. Once melted, add 1 cup of popcorn kernels, cover the pot, and shake gently. Cook until the kernels stop popping (2-3 seconds between pops). Remove from heat and transfer the popcorn to a large mixing bowl.
If using raw almonds, toast them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Add them to the bowl of popcorn.
In a small saucepan, combine 1/3 cup of pure maple syrup, 2 tablespoons of almond butter, and 1 teaspoon of vanilla extract. Heat over medium-low, stirring continuously, until the mixture is smooth and begins to bubble (about 2-3 minutes).
Remove the saucepan from heat and immediately whisk in 1/4 teaspoon of sea salt and 1/4 teaspoon of baking soda. The mixture will foam slightly—this is normal and will help create a light, crispy coating.
Pour the warm toffee mixture over the popcorn and almonds. Use a silicone spatula or wooden spoon to toss and coat the popcorn evenly.
Spread the coated popcorn mixture onto a parchment-lined baking sheet in a single layer.
Let the toffee popcorn cool completely at room temperature for 20-30 minutes to allow the coating to set. Once cooled, break apart any large clusters and serve.
Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 912 mg | 40% | |
| Total Carbohydrate | 146.2 g | 53% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 52.4 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1145 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
