Paleo Toffee Popcorn
Indulge in the irresistible crunch of Paleo Toffee Popcorn, a healthier spin on a classic treat that’s perfect for snacking or special occasions. Made with organic popcorn kernels and coated in a luscious, dairy-free toffee crafted from coconut sugar, full-fat coconut milk, and raw honey, this recipe combines indulgence with wholesome ingredients. The toffee sauce is infused with a hint of vanilla and balanced with sea salt, creating a rich, caramel-like flavor that pairs beautifully with the light, airy popcorn. Completely gluten-free and paleo-friendly, this easy-to-make snack comes together in just 25 minutes, making it an ideal choice for satisfying sweet cravings or delighting guests. Serve it fresh or store it for up to three days—this crunchy, sweet cluster will become a favorite in your kitchen!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1/3 cup Organic popcorn kernels
- 3/4 cup Coconut sugar
- 1/4 cup Full-fat coconut milk
- 2 tablespoons Raw honey
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Sea salt
- 1/4 teaspoon Baking soda
Instructions
Heat 1 tablespoon of coconut oil in a large, heavy-bottomed pot over medium heat.
Add the popcorn kernels to the pot, cover with a tight-fitting lid, and shake the pot gently to coat the kernels in oil.
Continue cooking the popcorn, shaking the pot occasionally to prevent burning, until the popping slows to about 2 seconds between pops. Remove the pot from the heat.
Transfer the popped popcorn to a large mixing bowl, making sure to remove any unpopped kernels. Set aside.
In a small saucepan, combine the coconut sugar, coconut milk, raw honey, and the remaining tablespoon of coconut oil.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring continuously to prevent burning.
Once boiling, allow the mixture to cook for 3-4 minutes until it slightly thickens and takes on the consistency of a toffee sauce.
Remove the saucepan from the heat and stir in the vanilla extract, sea salt, and baking soda. The mixture will bubble slightly; stir until smooth.
Quickly pour the toffee sauce over the popcorn in the mixing bowl, and use a silicone spatula to gently stir and coat the popcorn evenly.
Spread the coated popcorn onto a baking sheet lined with parchment paper, spreading it out evenly to prevent clumps.
Let the popcorn cool completely at room temperature for about 10-15 minutes. The toffee will harden as it cools.
Once cooled, break the toffee popcorn into clusters and serve immediately, or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 245.3 g | 89% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 210.1 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 247 mg | 5% | |
*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.
