Serves 4 | Cook Time: 10 minutes
- 1 tbsp coconut oil
- 1/2 cup popcorn kernels
- 3 tbsp butter
- 1/4 cup maple syrup
- 1/2 tsp salt
POP THE CORN: In a large pot, heat the oil over medium-high heat. Add three popcorn kernels to the pot and cover. Listen for the kernels to pop, then add the remaining kernels and shake the pot to coat them in oil. Cover, leaving about 1/4 inch of space open for steam to escape. Once the kernels begin popping, shake the pot every 20-30 seconds until popping slows to once every 2 to 3 seconds. Remove from heat, and once the popping stops completely, remove the lid.
MAKE THE MAPLE CARAMEL: Melt the butter in a small saucepan on medium-high heat. Add maple syrup and bring to a boil for 2 minutes, stirring occasionally, until slightly thickened. Immediately drizzle the maple caramel over the popcorn and toss with a spatula, until evenly coated in the syrup. Sprinkle with salt and toss every minute for 5 minutes until the caramel hardens and is cool enough to serve.
Serve in one large or smaller individual bowls.