Snickerdoodle Crack Corn

Ingredients:

• 4-5 cups popcorn

Caramel

• 1/3 cup maple syrup

• 2 tbsp coconut oil

• 2 tbsp cashew butter

• 1 tsp cinnamon

• 1/4 tsp nutmeg

White Chocolate

• 1 tsp coconut oil

• 1/2 cup white chocolate chips

Directions:

1. Place popcorn in a large mixing bowl.

2. On medium heat, add the maple syrup and coconut oil into a sauce pan. Stir until completely melted. Add in the cashew butter, cinnamon, and nutmeg and whisk it together until the mixture begins to thicken and form a caramel. Be sure not to walk away from the caramel and keep a close eye because it can burn easily.

3. Pour the caramel over the popcorn.

4. In a microwave safe bowl combine the coconut oil and white chocolate chips. Melt at 30 second intervals, stirring in between, until the white chocolate is melted.

5. Add the melted white chocolate to the popcorn. Mix together using a spatula until all of the popcorn is coated with both caramel and white chocolate.

6. Line a baking/cookie sheet with parchment paper. Spread the popcorn out on the cookie sheet and refrigerate for at least 45 minutes.

7. Break apart and enjoy!