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
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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