Honey-Roasted Peanut and Pretzel Caramel Corn Crunch

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
8 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 cup coconut sugar
  • 1/4 cup honey
  • 2 tablespoons brown rice syrup
  • 1 cup unsalted roasted peanuts
  • 5 cups unsalted popped popcorn
  • 1 cup gluten-free mini pretzels
  • Salt, for sprinkling
Directions
  • Special equipment: a candy thermometer

  • Line a baking sheet with parchment paper and set aside. In a small saucepan, cook the coconut sugar, honey, brown rice syrup and peanuts over medium-high heat, stirring occasionally, until a candy thermometer registers 290 degrees F, about 10 minutes.

  • Meanwhile, add the popcorn and pretzels to a large heatproof bowl. Pour the sugar mixture over the popcorn and pretzels, and quickly stir to coat. Transfer to the prepared baking sheet, spreading out the caramel corn. Sprinkle with salt and let cool completely, about 30 minutes.


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