33g popcorn kernels
1 T. Coconut Oil
4 T. Real Maple Syrup
¼ t. Sea Salt
¼ t. Cinnamon
¼ t. Vanilla
¼ t. baking soda
Heat oven to 325 degrees.
Pop your popcorn. We love using our Colonel Popper. So fast and easy the kids can do it! 2 minutes and 20 seconds is perfect for this amount of popcorn in our microwave. Remove any unpopped kernels.
In a saucepan on medium heat, melt oil, syrup, and salt. Boil for two minutes stirring often. Make sure not to let it burn. It will start to smell delicious and that's about when you want to remove it from the heat. Trust me on this. Two minutes of boiling is perfect.
Remove from heat and quickly stir in cinnamon, vanilla and baking soda. The color will start to lighten and foam a bit. The baking soda keeps it smooth so you can pour it over your popcorn easily.
Pour over your popcorn and use a wooden spoon to stir and coat evenly. Pour the popcorn onto parchment paper and bake in a 325 degree oven for 5 min. Remove and let it cool for 5 minutes and harden.
28g per serving
*I use my convection oven when I make this. Just watch the last minute or two of baking and make sure it stays a nice golden color. Every oven is a bit different and this can burn easily. I watch for the caramel to barely start to melt and for a bubble or two to pop on a kernel and then take it out. Your purpose in baking it for just a few minutes is to give it that authentic caramel popcorn crunch.
*Store in an airtight container.
*Perfect to take on a road trip, family reunion or enjoy on date night. Triple the batch for the whole family to enjoy!