Caramel Popcorn with Macadamias
This decadent recipe makes a great gift when packaged up in jars. It is also a great treat to take to the movies or on picnics.
Ingredients
- 5 TBS Flannerys Own Organic Coconut Oil
- 1/2 cup popcorn kernels
- 1/2 cup Flannerys Own Macadamia Halves, roughly chopped and lightly roasted
- 1/2 cup Flannerys Own Organic Maple Syrup
- Pinch Flannerys Own Fine Himalayan
- 1 TBS vanilla bean paste
Method
- To make the caramel sauce combine 4 tablespoons of the coconut oil, maple syrup, salt and vanilla in a small saucepan. Bring to the boil, reduce the heat and allow to thicken.
- Meanwhile, place 1 tablespoon of the coconut oil in a large pot (that has a lid) and melt over medium heat.
- Add three popcorn kernels and cook until they pop (this is to ensure the pan is hot enough). Remove from the pan once popped.
- Add the rest of the popcorn kernels.
- Cover and take the pot off of the heat. Wait 30 seconds.
- Put the pot back on the heat.
- After about 2 minutes, and the popping has slowed down, take the lid off of the pot and remove from the heat (this lets the steam out and keeps the popcorn crisp).
- Add the popcorn to a large container, with the macadamias and the caramel sauce – shake until the popcorn and nuts is well coated. Transfer the mix to an oven tray and allow to cool completely before eating.
