Coffee Caramel Popcorn


 

  • Active Time: 30 minutes
  • Servings: 2
  • Difficulty Level:  4/5
  • Recipe Type(s): Vegan, Gluten-free

INGREDIENTS

  1. ½ cup popcorn kernels
  2. 1 brown paper lunch bag
  3. 1 cup sugar
  4. 1/3 cup water
  5. 3 tablespoons full-fat coconut milk
  6. 2 teaspoons vanilla extract
  7. ¼ teaspoon sea salt
  8. ½ scoop Caramel Coffee Boobie Body

DIRECTIONS

  1. Place popcorn kernels in brown lunch bag and fold it many times until closed well.
  2. Microwave for 1:30-2:00 minutes or until most kernels have popped and popping slows to every second or two.
  3. Place popcorn on a baking sheet lined with parchment paper and set aside.
  4. Combine sugar and water in a saucepan and bring to boil. Boil for 3 minutes or until sugar melts, stirring occasionally.
  5. Reduce heat, cover and simmer for about 4 minutes, stirring occasionally until it reaches a temperature of 345° to 350°F.
  6. Meanwhile, preheat oven to 250°F.
  7. Remove lid and slowly stir in coconut milk, vanilla, sea salt and Coffee Caramel Boobie Body. Whisk until combined, about 1 minute.
  8. Drizzle over popcorn, stirring to coat evenly.
  9. Bake in preheated oven for 10 minutes until the caramel is looking dry.
  10. Let it cool then break it apart and enjoy!

 

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