Lunch: Caramel Corn with Peanuts, Pistachios, and Coconut

Coconut, caramel, and nuts elevate plain popcorn into a special party snack.

This recipe includes superfoods such as:

Nuts

Health benefits of Caramel Corn with Peanuts, Pistachios, and Coconut

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 c. raw, shelled peanuts
1 c. shredded, unsweetened coconut
1 c. shelled pistachios
2 c. light brown sugar
1 c. light corn syrup
4 tbsp. butter
1 tbsp. distilled white vinegar
2 tsp. kosher salt
10 c. popcorn

Instructions

Preheat oven to 350 degrees. On a large baking sheet, toss together peanuts, coconut, and pistachios. Bake, stirring once or twice, until toasted and fragrant, 5 to 7 minutes; set aside.
Spray two large sheet trays (with sides) and the tines of 2 forks with cooking spray; set aside. Combine sugar, corn syrup, butter, vinegar, and salt in a large pot. Clip a candy thermometer to the inside edge of the pot and cook over medium-high heat, without stirring, until mixture reaches 300 degrees, about 20 minutes. Meanwhile, combine peanut mixture and popcorn on 1 of the prepared sheet trays.
When sugar mixture reaches 300 degrees, immediately remove pot from heat and set candy thermometer aside. Carefully pour hot sugar mixture over popcorn mixture, then use the prepared forks to toss together and coat well. (Work quickly, since the sugar mixture hardens as it cools.) Transfer popcorn to second prepared sheet tray and spread it out.
Set aside and cool completely, about 2 hours, then break into bite-size pieces. Serve immediately or store in an airtight container at room temperature.

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