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1
Pop the corn in a large, heavy-bottomed pot, or in a popcorn popper, with the coconut oil.
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2
Place in a large bowl.
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3
The bowl should only be about half full so that you have plenty of room to toss the popcorn to coat.
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4
If you are using the peanuts, pecans, and slivered almonds, toast them lightly in a 350F Oven until fragrant, about 5 minutes, and place them in the bowl with the popcorn.
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5
Line a baking sheet with aluminum foil and set aside.
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6
In a heavy-bottomed pot, bring the water, sugar, salt, and brown rice syrup to a boil over medium-low heat, stirring constantly and using a moistened pastry brush to brush down any errant crystals that form on the side of the pot.
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7
Once the sugar is boiling, stop brushing and stir occasionally while bringing the mixture to 310F.
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8
This may take up to 20 minutes, so be patient, keeping the heat on medium-low so that the sugar doesnt burn.
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9
Every once in a while, rotate the pot to avoid hot spots.
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10
When the sugar reaches 310F, immediately remove it from the heat and stir the baking soda in briskly.
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11
Pour the caramel over the popcorn and nuts and stir with a spoon to coat.
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12
Pour the coated popcorn onto the prepared baking sheet and sprinkle with the flake salt and red chile flakes, if desired.
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13
Let the caramel cool and harden before serving.
