-
1
Note: 1/4 to 1/3 cup of popcorn kernels should yield about 8-10 Cups of popped.
-
2
So if you are starting with popped, then youll need about 8-10 Cups!
-
3
Preheat oven to 300 degrees F and grease a large rimmed baking sheet.
-
4
Heat one tablespoon of coconut oil in a large pot over medium-high/high heat.
-
5
Once oil is hot, add a single popcorn kernel.
-
6
Place lid on pot and wait for the kernel to pop.
-
7
Once the kernel has popped, sprinkle in the remaining popcorn kernels to form a single layer on the bottom of the pan.
-
8
Keep the pan on the burner but shake often as the kernels pop.
-
9
Keep heating and shaking until the popping subsides and you no longer hear kernels rattling when you shake it.
-
10
Be careful not to burn the popcorn!
-
11
Place the popcorn onto the rimmed baking sheet and stir in the peanuts, set aside.
-
12
In a heavy-bottom saucepan, add in the chocolate, honey, maple syrup and remaining coconut oil.
-
13
Over medium heat, stir often until melted and smooth.
-
14
Add in the vanilla, stir and then pour the mixture over the popcorn/peanut mixture.
-
15
Toss well to coat.
-
16
Place into your preheated oven and bake for 10 minutes.
-
17
Remove from the oven, toss to combine everything, and bake for an additional 10 minutes.
-
18
Remove from oven and toss one last time before baking for a final 10 minutes.
-
19
Remove from oven and let cool on pan.
-
20
Stir to keep everything from sticking, season with kosher salt and serve slightly warm.
-
21
Store in an airtight container for 1-2 weeks.
-
22
Note: To keep this gluten free and dairy free, use dark chocolate and coconut oil.
