Coconut sugar caramel popcorn is a twist on the classic treat, offering a wonderful blend of caramel sweetness with the unique caramelly taste of coconut sugar. Perfect for any occasion!
9cupspopped popcornapproximately ½ cup corn kernels, popped
For the Caramel Sauce:
½cupbutter
¼cuphoney
1cupcoconut sugar
1teaspoonvanilla extract
Instructions
Eliminate any unpopped kernels from the popcorn and discard them. Transfer the popped popcorn to a large mixing bowl.
On the stovetop, melt the butter in a saucepan over medium heat. Once melted, add the coconut sugar and honey. Allow the mixture to reach a boiling point. Once it starts boiling, continue boiling for a steady five minutes, ensuring constant stirring. Remove the saucepan from the heat, and blend in the vanilla extract. Pour this caramel blend over the popcorn in the bowl, stirring thoroughly to ensure an even coating.
After the popcorn is well coated, evenly spread it onto a baking sheet. Place the baking sheet with the popcorn in a preheated oven set to 250 degrees Fahrenheit. Bake the popcorn for fifteen minutes, pausing halfway to stir it for uniform baking.
Take the popcorn out of the oven and allow it to cool for 5-10 minutes before serving. This cooling period helps the caramel coating set and ensures a better serving consistency.
Notes
Store popcorn in an airtight container for up to one week.
This recipe is naturally gluten free.
To make this recipe dairy free/vegan use dairy free butter. Substitute the honey or corn syrup for agave or maple syrup.