Caramel Popcorn

By • December 19, 2016 0 Comments

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Author Notes:
Whether it’s by the bowl in front of the TV, or from coloured mason jars at a party’s end, our caramel popcorn is the best treat for the moment, whatever it may be.

The popcorn’s savoury nature subtly offsets the glossy sweetness of the enveloping caramel to create a moreish coupling that’s impossible to refuse.

Our recipe is wonderfully easy to make and with little to no mess, too. It’s absolute perfection.
Organic Times

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Serves 6

Popcorn

  • 1 cup popcorn kernels
  • 1 tablespoon coconut oil
  • Himalayan salt

Caramel Sauce

  • 2 cups Organic Times Rapadura Sugar
  • 1/2 cup Organic Times Butter
  • 1/2 cup pure cream
  • 1/2 teaspoon Vanilla Extract
  1. POPCORN: Heat coconut oil in a large pot over high heat
  2. 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
  3. Measure 12 cups (approx.) of popcorn; spread into two 22 x 33 cm baking dishes Set aside.
  4. CARAMEL SAUCE: Place the rapadura, butter and cream into a medium-sized saucepan Stir over a medium heat
  5. Bring mixture to the boil then boil for 1 minute, whilst stirring
  6. Pour mixture into mixing bowl and add vanilla extract. Whip with beaters for 3 minutes until the sauce thickens
  7. Serve immediately or pour into a glass jar and store in refrigerator.
  8. ASSEMBLY: Stir in ½ teaspoon of sea salt into heated CARAMEL SAUCE
  9. Drizzle Caramel Sauce over POPCORN
  10. Bake at 120 C for 10 minutes, then stir the popcorn.
  11. Bake for an additional 10 minutes
  12. Serve freshly baked.

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