Honey Caramel Corn
1 cup un-popped Popcorn, organic
1/3 cup Coconut Oil
1/4 – 1/3 cup Honey, raw and local if possible, or you can use maple syrup, secant or palm sugar
¼ cup Unsalted Butter
Sea Salt, a few pinches to taste
Put the popcorn and coconut oil in a large stockpot. Turn the heat up to high and put the lid on. After a few minutes, the popcorn will stop popping. Listen closely and when the pops slow down, remove the pot from the heat. Act quickly and pour the popped popcorn into a large bowl (you might need two bowls). If you leave it in the stockpot, the popcorn at the bottom will get burned.
Put the stockpot on low heat and add the honey and butter.
Stir until blended and completely melted. Pour the butter/honey blend on the popped popcorn. Toss in a few pinches of sea salt and mix it all together until everything is well-incorporated. If you have trouble getting it mixed together in the bowls, you can put it back into the stockpot to mix it. Serve in bowls.