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+ servings
Looking down at 6 boxes of easy caramel corn with colorful candy pieces mixed in.
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5 from 1 vote

Monster Cookie Caramel Corn

An easy caramel corn recipe, with a special twist for Halloween! This fun popcorn recipe is inspired by my Monster Cookies, which I make allergy safe using Sunbutter. This version has crunchy coconut flakes, mini chocolate chips, and candy coated chocolate pieces!
Prep Time10 minutes
Cook Time1 hour 15 minutes
Cooling Time1 hour
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 454kcal

Ingredients

  • 1/2 cup popcorn unpopped
  • 1 tablespoon coconut oil optional (not needed if air popped)
  • 1/2 cup coconut flakes unsweetened
  • 1/2 cup Sunbutter*
  • 1/2 cup date syrup or sub a light tasting honey
  • sea salt optional (if using an unsalted Sunbutter)
  • 1/4 cup mini chocolate chips
  • 1/2 cup candy coated chocolate pieces

Instructions

  • Preheat oven to 225 degrees F. Line a baking tray, and set aside.
  • Either pop popcorn on the stove using the coconut oil, or air pop the popcorn. Add to a large bowl, along with flaked coconut.
  • In a small saucepan, add date syrup, and bring to a low simmer.
  • Add Sunbutter, and turn off heat. Mix together to combine well.
  • Drizzle the Sunbutter mixture onto the popcorn, and then working fast (it will begin to harden), mix to evenly coat popcorn.
  • Add the popcorn to prepared baking sheet, and spread the caramel corn out evenly. This fits on 1 large baking tray, or split onto 2 smaller baking trays.
  • Bake for 1 hour 15 minutes, stopping to flip popcorn once during baking.
  • While the caramel corn is still hot, push it together, and then sprinkle the mini chocolate chips on top. They will melt to the caramel corn, and then stick once it has all cooled.
  • Add the candy coated chocolate pieces.
  • Store in an airtight container. This treat is best enjoyed the same day as it's baked, as it softens after sitting for a day.

Video

Notes

*Any variety of Sunbutter can be used. I used the No Sugar Added Sunbutter, because I like to add the sweetener of my choice when baking with it. If using the Organic Sunbutter, add some sea salt (maybe 1/4 teaspoon, or to taste), to the recipe, because it has no salt added to it.

Nutrition

Calories: 454kcal | Carbohydrates: 57g | Protein: 7g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 3mg | Sodium: 22mg | Potassium: 106mg | Fiber: 3g | Sugar: 39g | Vitamin A: 65IU | Vitamin C: 0.7mg | Calcium: 59mg | Iron: 2.1mg