Caramel Popcorn

• Popcorn
• 1 cup popcorn kernels
• 1 tablespoon coconut oil
• Himalayan salt
• Caramel Sauce
• 2 cups Organic Times Rapadura Sugar
• 1/2 cup Organic Times Butter
• 1/2 cup pure cream
• 1/2 teaspoon Vanilla Extract

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

popcorn kernels, coconut oil, salt, caramel sauce, sugar, butter, cream, vanilla

Taken from food52.com/recipes/66340-caramel-popcorn (may not work)