Caramel Popcorn - sweet and crunchy. With only 4 ingredients (besides the popped popcorn) this is a healthy version of the sugar-loaded caramel popcorn. But, like everything sweet, it should be enjoyed in moderation.
Ingredients
16 cups popped popcorn (approx. ⅓ cup kernels)
¼ cup coconut oil
⅓ cup coconut palm sugar
1 teaspoon vanilla extract
3 tablespoons hot water
Instructions
Preheat the oven to 240 F.
Heat coconut oil, coconut palm sugar, and vanilla in a pan. Remove from the stove. The oil will separate from the other two. Add 3 tablespoons of hot water (I boil the water in the tea kettle). Stir and press the clumps down with a fork until a delicious shiny sauce forms. Don't despair if the sauce takes time to form. It will happen. Keep stirring until everything is well mixed and the sauce will thicken in about 10 minutes.
Divide the popcorn into 3 big bowls, making sure there is lots of empty space left at the top of each bowl so that you can mix the popcorn with the sauce. Pour approximately ⅓ of the sauce into each bowl. Use your fingers to mix the sauce with the popcorn. Pour less sauce first and after you mix it with the popcorn, decide if the popcorn needs more sauce. I usually have a little bit of sauce left after I mix it with all the popcorn.
At the end you will have sticky and delicious fingers that you can lick before you wash your hands.
Divide the caramel popcorn over 2 parchment-lined cookie sheets.
Bake at 240 F for 15 minutes. Take the cookie sheets out of the oven. Using your fingers, break apart any clumps of popcorn. If you find that the popcorn is too hot, use tongs. The popcorn won't be crispy yet. Put the cookie sheets back in the oven and bake for 15 more minutes.
Remove the cookie sheets from the oven and allow the caramel popcorn to cool.
Store in an airtight container or a Ziploc bag so the popcorn does not get soft. Crispy and sweet! Delicious! Enjoy!
Recipe by Orgali at https://orgali.ca/2015/02/tasty-tuesday-caramel-popcorn/