Vegan At Times cookbook cover shows Jessica Seinfeld holding a garden hose, surrounded by fruits and vegetables in a kitchen

Looking for new recipes?

Jessica's New York Times bestselling cookbook Vegan, At Times features 120+ easy and affordable recipes for every day or every so often.

Caramel Corn (with Sweet Potato)

Email Caramel Corn (with Sweet Potato)

Your message has been sent!

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Caramel Corn (with Sweet Potato)

From Double Delicious

Active Time: 25 minutes   |   Total Time: 1 hour   |   Serves 12  |  Gluten Free

  • 1 1/4 cups popcorn kernels
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup honey
  • 3/4 cup sweet potato puree
  • 1/4 cup flaxseed meal
  • 1/4 teaspoon kosher salt

Preheat the oven to 350°F. Line 2 sheet pans with parchment paper.

In a large pot over medium-high heat, combine the popcorn and oil. Cover and let cook, shaking the pot occasionally, until you hear the popcorn begin to pop, approximately 1 to 2 minutes. Once the popcorn begins to pop, shake the pot until the popping slows down to once every few seconds. Turn off the heat and leave the pot covered until all the popping has stopped. Transfer the popcorn to a large bowl.

In a small, heavy-bottomed saucepan, combine the brown sugar and honey. Over medium heat, bring to a boil and cook 2 to 3 minutes, taking care not to burn the sugar mixture. Whisk in the sweet potato puree, flaxseed meal, and salt.

Pour the mixture over the popcorn and toss to evenly coat the kernels. Spread the popcorn over the prepared pans.

Bake for 40 minutes. Stir occasionally at the beginning and more frequently as the mixture begins to dry out. The mixture will be soggy at first but after it cools, it will be crisp and delicious!

This recipe was printed from:

Want Something Else?