Christmas is in 3 weeks!!  Yikes!!  And, Yaay! 🙂  One of our old Christmas traditions is making caramel corn.  My sister was especially fond of caramel popcorn, so (as a teenager) I made it with double (triple?) the caramel!  It turned into a necessary stocking stuffer for all of my siblings.  As we grew up and became a bit more health conscious – I haven’t made it in a while.  But I miss the tradition, and boy was it good! 🙂

Since making the Coconut Popcorn – I have been thinking about making Caramel Coconut Popcorn.  Its really quite easy, and oh so yum!  This version is just lightly sweet – but toasty, crunchy, and salty.  If you want it sweeter, just add a bit more maple syrup.  I’m pretty sure that adding a half cup would be just lovely.  You can also add broken pecans to the mix, if you tolerate them.  I took a cup of the finished product, hot from the oven, and sprinkled a Tbs. of chocolate chips in.  I tossed it until it was melted, and coated, and then let it harden.  It turned into a lovely, lightly chocolate, salty, caramely snack.  🙂


5 cups Unsweetened coconut chips/large flakes or 1 – 12 oz. bag of Bob’s Red Mill Flaked Unsweetened Coconut
1/4 cup melted coconut oil  (a non-AIP option would be melted butter – if you tolerate it)
1/4-1/2 cup maple syrup
1/2 tsp. sea salt
Broken Pecans – if you can tolerate them (Not AIP)

1. Preheat oven to 350 Degrees.  Empty the bag of coconut flakes onto your largest cookie sheet or roasting pan.

2. Add melted butter, maple syrup, sea salt, and optional broken pecans.

3. Toss with a spatula and your hand, until it is all evenly coated.

4. Roast in the oven until toasty.  Mine took 15 minutes, then I stirred it, then another 5 minutes.  Every oven will be a bit different – keep an eye on it!  Once it gets started, it moves fast.

5. Enjoy, and Merry Christmas! 🙂

*Recipe shared on Paleo AIP Recipe Roundtable.  🙂