Jalapeno Sunbutter Caramel

A sweet and spicy vegan treat!

I don’t what made me think of this, probably a combination of being hungry and scrolling Instagram. I love it because the jalapeño doesn’t overpower the creamy Ry’s or the sweetness—just gives it the right amount of kick. The recipe calls for three, but use as many or as few as you like. Or if you want to up the spice ante, use a couple habaneros. Just don’t touch your eyes. Oh and if you want the candied coating you’ll bake it as the recipe says. But i was impatient and greedy so I just drizzled it over the popcorn. DELICIOUS!

Ingredients

• ½ cup maple syrup

• 1½ tablespoon coconut oil

• 3 tablespoons Ry’s Sunbutter

• 1 tablespoon vanilla extract

• ½ teaspoon sea salt

• ¼ teaspoon cinnamon

• 3 Jalapeños seeded and chopped

Instructions

Preheat oven to 350 degrees.

• Make popcorn however you prefer to make it.

• Remove seeds of the jalapenos and finely chop. Sauté jalapenos in a small amount of coconut oil until they begin to soften. Remove from heat and set aside.

• In a small pot, bring maple syrup and coconut oil to a boil over medium heat for about 2 minutes. Remove from heat and whisk in the jalapenos, Ry’s Sunbutter, vanilla and salt. Drizzle caramel sauce over the popcorn and toss until evenly coated. Put parchment paper over a sheet tray and spread popcorn over it. Bake for 6-8 minutes at 350 degrees