Ingredients:

  • 7 oz plain or butter-flavored puff corn
  • 1 cup toasted pecan halves
  • 3/4 cup grass-fed butter
  • 3/4 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1/2 tsp fine sea salt
  • 1/2 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1/2 cup low-sugar white chocolate chips
  • 2 tbsp festive naturally-dyed sprinkles

Instructions:

  1. Place the puff corn and toasted pecans into an extra-large heat-safe mixing bowl. Ensure there is enough room to toss vigorously.
  2. Line a large baking sheet with parchment paper to prevent sticking.
  3. In a heavy-bottomed saucepan over medium heat, melt the grass-fed butter. Stir in the coconut sugar, maple syrup, and sea salt.
  4. Bring the mixture to a boil. Once boiling, stop stirring and let it bubble for exactly 3 minutes until it reaches a deep amber color and thick consistency.
  5. Remove the pan from the heat immediately. Quickly whisk in the vanilla extract and baking soda until the mixture foams up.
  6. Pour the foamed caramel over the puff corn and pecans. Use a silicone spatula to toss until every piece is evenly coated.
  7. Spread the mixture onto the prepared baking sheet in an even layer. Melt the low-sugar white chocolate chips and drizzle over the corn. Top with sprinkles and let cool for 30 minutes to set.