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Description

An old fall favorite made a little healthier!  This recipe uses half the sugar of most recipes, and has extra fiber and protein with the addition of seeds.  The result is a salty, sweet and hearty snack treat!

 

Ingredients

  • 16 cups popcorn (1/2 cup kernels)
  • 1 cup pumpkin seeds
  • 1 cup sunflower seeds
  • 1 cup sesame seeds (can substitute chia seeds)
  • 1/4 cup molasses
  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla
  • 1/2 tablespoon kosher salt  

 

Directions

  1. Preheat oven to 250 degrees.
  2. Lightly spray bottom of large roasting pan with oil.
  3. Pop popcorn and place in pan.
  4. Add pumpkin seeds, sunflower seeds and half of sesame seeds to pan – do not mix yet, as the smaller seeds tend to slip through to the bottom of the pan.
  5. Add brown sugar, molasses, butter and cream of tartar to a medium saucepan.
  6. Melt mixture over medium heat, stirring frequently, until mixture comes to a boil.
  7. Continue cooking at a boil for 5 minutes, stirring occasionally.
  8. Remove from heat, and stir in vanilla, baking soda and other half of sesame seeds.
  9. Pour mixture over popcorn and seeds, and stir to coat evenly.
  10. Sprinkle about half of salt on caramel corn, mix, then sprinkle other half of salt and mix again.
  11. Bake for 1 hour, stirring about every 15 minutes.

Enjoy!

 

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