“By posting this recipe I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Gooey Caramel, Toasted Coconut, Walnuts and Chocolate all tossed in fresh popped popcorn the ultimate movie time or after school snack!
It’s back to school time and nothing better than to celebrate than with a healthy after school snack featuring my favorite brain healthy food the walnut.
Did you know
- A handful of walnuts is a versatile snack or ingredient that can help you feel full and satisfied thanks to a combination of key nutrients including plant-based protein (4g/oz) and fiber (2g/oz).
- Walnuts are also the only nut with a significant source of essential omega-3 ALA (2.5g/oz).
- A growing field of research is looking at walnuts and cognitive function, including areas like healthy aging as well as mood, concentration and more.
Talk about a nutrition bang for your buck. I love eating walnuts by the handful and also in savory and sweet dishes like this popcorn. I thought this is a great recipe that is not only delicious but fun to make with the kiddos for an after school treat or movie night. Great way to get the kids in the kitchen and have them learn more about cooking.
This popcorn has all the things we love about magic bars but healthier. Toasted coconut and walnuts give that nuttiness we all love, the dairy free caramel gives that ooey gooey deliciousness and of course the chocolate well not explanation needed there. If you ever put chocolate in your popcorn at the movies you will love this.
So grab yourself a bag of brain healthy walnuts, popcorn kernels and get ready to make some delicious tasty popcorn!
Vegan Magic Bar Popcorn
- ⅓ cup popcorn kernels
- 1 tablespoon coconut oil or extra-virgin olive oil
- 6 cups popped popcorn
- ¾ cup chopped walnuts
- ½ cup shredded coconut flakes
- 1/4 cup maple syrup
- 1/4 cup date syrup
- 3 tablespoons walnut butter or nut butter of choice
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
- 1 cup dairy free chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.Toast the nuts and coconut: Once the oven has preheated, arrange the walnuts and coconut shreds on the baking sheet. Bake for 6-8 minutes or until nuts and popcorn begin to brown. Remove from the oven and cool. Meanwhile, pop the popcorn: First, place a large mixing bowl near the stove. Pour the oil into a large, heavy-bottomed pan with a lid. Turn the heat up to medium, add 2 kernels of corn, and cover. Once the kernels pop, remove the lid and pour in the remaining popcorn kernels. Cover the pot and give the pot a little shimmy to distribute the kernels evenly.Cook over medium heat, shaking the pot occasionally. Crack the lid just a bit so the popcorn stays crisp, and cook until the popping sound slows to about one pop per every few seconds. Remove the pan from heat and dump the popcorn your bowl, taking care not to pour in any unpopped kernels at the bottom of the pot. To make the caramel sauce: In a small, heavy bottomed pot, bring the maple and date syrup to a boil over medium heat. Keep a watchful eye on the syrup and continue boiling for 2 minutes reducing heat only if necessary to prevent overflow. Remove the pot from heat.Add the nut butter, vanilla extract, and salt to the pot of maple syrup. Whisk until well blended. IN a large bowl add the popcorn and drizzle with caramel. Toss with a rubber spatula or big spoon until well mixed. Pour the popcorn onto the parchment-covered baking sheet and arrange it in a single layer.Bake the popcorn for 6 minutes, then rotate the pan and cook for another 2 minutes. Toss with chocolate and remove from oven and sprinkle with toasted nuts and coconut. Best served while still warm!
What is your favorite way to eat walnuts?
If you try this recipe I would love to hear from you! Happy Cooking!