Caramel Corn

Directions

1. 1
   Pop the corn in a large, heavy-bottomed pot, or in a popcorn popper, with the coconut oil.
2. 2
   Place in a large bowl.
3. 3
   The bowl should only be about half full so that you have plenty of room to toss the popcorn to coat.
4. 4
   If you are using the peanuts, pecans, and slivered almonds, toast them lightly in a 350F Oven until fragrant, about 5 minutes, and place them in the bowl with the popcorn.
5. 5
   Line a baking sheet with aluminum foil and set aside.
6. 6
   In a heavy-bottomed pot, bring the water, sugar, salt, and brown rice syrup to a boil over medium-low heat, stirring constantly and using a moistened pastry brush to brush down any errant crystals that form on the side of the pot.
7. 7
   Once the sugar is boiling, stop brushing and stir occasionally while bringing the mixture to 310F.
8. 8
   This may take up to 20 minutes, so be patient, keeping the heat on medium-low so that the sugar doesnt burn.
9. 9
   Every once in a while, rotate the pot to avoid hot spots.
10. 10
    When the sugar reaches 310F, immediately remove it from the heat and stir the baking soda in briskly.
11. 11
    Pour the caramel over the popcorn and nuts and stir with a spoon to coat.
12. 12
    Pour the coated popcorn onto the prepared baking sheet and sprinkle with the flake salt and red chile flakes, if desired.
13. 13
    Let the caramel cool and harden before serving.