Oh wow, heaven only knows what is in a bag of store-bought caramel popcorn!!

Making your own popcorn is super fun, super easy, and a whole stack healthier than most of the options available at the supermarket (apart from the sugar content…).  We love adding our caramel sauce over the top for special occasions – birthdays, school parties, sleepovers, etc.

We generally serve it up in little tubs, so there is enough for everyone and we don’t over-indulge (cause trust us, it is easy to do with this recipe, lol).

This is best served as soon as you pour over the caramel, but you can make the popcorn a few days in advance and store that in an airtight container if you need to be prepped in advance. The sauce could also be made, but stored in the fridge, then just warmed up and poured over before serving.

Enjoy!

September 9, 2019
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Ingredients

  • 3 tbsp. coconut oil
  • 1/2 c dried popcorn kernels
  • 100 g butter
  • 100 g golden syrup

Instructions

  1. Place the coconut oil in a large pot and melt over a medium/hot heat, then add popcorn kernels and place the lid on top.
  2. As the kernels start to pop, shake the pot to ensure they cook evenly and don't burn. As the popping subsides, remove from the heat and leave the lid on for a few minutes to cook the final few kernels. Tip out into a large serving bowl and set aside to cool.
  3. Using the same pot (no need to clean it unless some popcorn burnt) add the butter and golden syrup. Over medium heat, stirring continuously until the butter has melted and cook for 4 - 5 minutes.
  4. Pour the caramel sauce over the popcorn and serve once cooled.
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