Caramel Corn

This caramel corn is an island twist on a traditional snack that pops up in the fall and winter months!

Preheat oven to 250.

¼ Caribbean Trading Spicy Mango Caramel Sauce

1/8 th tdp baking soda.

1. In a large bowl mix these together for 30 seconds.
2. Toss 3-4 cups unsalted popped corn with the sauce and
stir to combine well.
3. Foil line a rimmed cookie sheet and spread the popcorn
in a single layer.
4. Bake for 20-25 minutes stirring after 10 minutes.
5. Cool and enjoy!