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.