Caramel Popcorn

1. 1

   ["POPCORN:

2. 2

   Heat coconut oil in a large pot over high heat", "Add 3 kernels to the pan to test and cover. Once kernels pop, add remaining kernels. Shake pan occasionally; keep over high heat until popping slows", "Measure 12 cups (approx.) of popcorn; spread into two 22 x 33 cm baking dishes

3. 3

   Set aside.", "CARAMEL SAUCE:

4. 4

   Place the rapadura, butter and cream into a medium-sized saucepan

5. 5

   Stir over a medium heat", "Bring mixture to the boil then boil for 1 minute, whilst stirring", "Pour mixture into mixing bowl and add vanilla extract. Whip with beaters for 3 minutes until the sauce thickens", "Serve immediately or pour into a glass jar and store in refrigerator.", "ASSEMBLY:

6. 6

   Stir in 1/2 teaspoon of sea salt into heated CARAMEL SAUCE", "Drizzle Caramel Sauce over POPCORN", "Bake at 120 C for 10 minutes, then stir the popcorn.", "Bake for an additional 10 minutes", "Serve freshly baked."]

* Per serving · 4 servings · Values may vary.

No additional tips available.