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As someone who has always had a soft spot for CARAMEL CORN, I had to drizzle some of my WAFFLE CONE BUTTER up on top of some popcorn and give it a little time in the oven. What’s great about this variety–it’s not nearly as sweet as caramel corn and is more kettle corn adjacent in terms of that “sweet n’ salty” kinda vibe.
waffle cone granola popcorn
Course: SnacksDifficulty: EasyServings
4
servingsPrep time
12
minutesCooking time
40
minutesIngredients
8 cups Popcorn, Plain, I used the original Skinny Pop variety
1/2 cup Waffle Cone Butter
1 – 2 Tbsp Pure Maple Syrup
1 Tbsp Coconut Oil, can sub butter if desired
3/4 cup Paleo Waffle Cone, optional add in, broken into bite size pieces
1/2 – .75 tsp am.Niccoli Vanilla Baking SALT, can sub standard salt as desired
Directions
- Preheat your oven to 300° and grab a standard baking sheet, set aside.
- Place pop corn in a large bowl. Be sure to find all those unpopped kernels and remove them and set aside.
- In a small saucepan, add the waffle cone butter, maple syrup and coconut oil. Over low heat, warm until waffle cone butter is melted a bit and you can stir in the syrup and coconut oil until everything is well incorporated and is a pourable consistency.
- Drizzle over the top of the popcorn and gently mix with a rubber spatula to evenly coat the popcorn. If you’re going to add the broken up pieces of waffle corn, do that now and mix to distribute.
- Once all the popcorn and waffle cone pieces are coated, pour onto the baking sheet and spread it all out to cover the bottom. Sprinkle salt evenly over the top. Place in the oven and crisp it up for anywhere from 20-30 minutes or until it’s to the “crispiness” you want, stirring about every 10 minutes to ensure the outer edges don’t get too crisp.
- Once the popcorn is crispy, remove from the oven and allow to cool a bit before diving in.
- Store any you don’t immediately devour in a zipper bag or container. Best enjoyed within 3-4 days.