Slow Cooker Caramel Popcorn Snack Mix is sweet, smoky and super easy to make in a crock-pot. A delicious and healthier snack to enjoy during the game and perfect for giving away during the holidays.
My ideal day at home varies depending on how I’m feeling or how much work I have. But it’s pretty rare you’ll see me sitting down for too long. That’s why on Sundays when my husband has the game on, I’ll usually be in the kitchen whipping up snacks with the kiddos.
Crunchy caramel popcorn was always one of my favorite snacks around the holidays. And you know what? Making this slow cooker version makes this snack even easier to make.
There’s absolutely no candy thermometer involved and the sauce is pretty much foolproof.
HOW TO MAKE THIS SLOW COOKER CARAMEL POPCORN
Start off by adding butter, coconut sugar (or brown sugar), honey and vanilla into your slow cooker. Once everything melts, throw in some popped popcorn and almonds.
Toss in some salted pretzels and leave them in for about an hour, stirring every 20 minutes until it starts to get nice and coated.
After letting everything cool down for about 15 minutes, get ready to pop until you can’t stop.
It’s utterly addictive and before you know it, the entire batch could be gone like that.
Make it ahead to bring to your next holiday party or package them up and give them away to neighbors and friends.
The recipe is super simple and can easily be customized so you can totally make it again and again.
Slow Cooker Caramel Popcorn Snack Mix
Slow Cooker Caramel Popcorn Snack Mix is sweet, smoky and super easy to make in a crock pot. A delicious snack to enjoy during game and perfect for giving during the holidays.
- 1/2 cup butter
- 3/4 cup coconut sugar (or brown sugar)
- 1/3 cup honey
- 1 teaspoon vanilla extract (optional)
- 7 cups popped popcorn
- 1 cup pretzels
- 1 1/2 cups Almonds
- Heat the butter, sugar, honey and vanilla in the slow cooker on high until melted, around 20 minutes. Gently stir in the popcorn and almonds. Cover and cook on high for one hour, stirring every 15-20 minutes. Remove cover and cook on low for an additional 30 minutes, stirring halfway. Spread onto a parchment lined cookie sheet to cool for 15 minutes.
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