Flannerys
caramel-popcorn

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.

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