Caramel Corn (with Sweet Potato)

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!