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