Caramel Popcorn

Directions

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