6 cups plain, popped Popcorn
1/2 cup Date Lady Caramel Sauce (or use date syrup instead for more of a "toffee" note)
1 tsp Sea Salt
Butter or Coconut Oil for greasing pan
--Optional add-ins: salted, roasted almonds, pecans or dried cranberries
Combine popcorn, caramel sauce and sea salt in a large bowl. Mix with a large wooden spatula or spoon until caramel is evenly distributed throughout popcorn.
Spread mixture on a greased cookie sheet, or on a Silpat silicone mat. Bake at 350 for 6 minutes.
Let cool completely and add in desired mix-ins.
This is crisp and yummy! A great while-you're-waiting-for-the-feast snack to have sitting out. Toss left overs with toasted nuts and pack in a zip-lock for on-the-go energy!
We highly recommend a salty counterpart such as roasted almonds! Store in airtight container.