This spiced dessert is sweet and sticky. Maple syrup and coconut oil coat the popcorn creating a silky exterior. Hints of nutmeg radiate with each bite. —handsandforks
What You'll Need
unrefined coconut oil
Line a large baking tray with wax paper and set aside.
In a large heavy bottomed pot heat canola oil over medium heat. Place three or four kernels in the pot and cover with top. Once the kernels have popped, remove from heat and add the rest of the 1/2 cup of popcorn kernels in an even layer. Put the pot back on the stove top, cover, and continue to shake pot making sure no kernels burn. When the popping slows and eventually stops, remove the pot from heat and turn the stove top off.
Warm a small sauce pan over low medium heat. Add in coconut oil, cinnamon, nutmeg, sugar, vanilla extract, and maple syrup. Stirring occasionally until coconut oil has melted and sugar has dissolved- about 5-6 minutes.
Drizzle 1/2 nutmeg mixture on popcorn, shake to get an even coating. Pour in the rest of the mixture, shake. Transfer popcorn to baking tray with wax paper and sprinkle all over with sea salt.
Enjoy! (If not eaten all at once, keep in the fridge for up to two days).