Cinnamon Caramel Corn
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Cook time: 
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Serves: 10 Cups
 
Ingredients
  • 10 C air popped popcorn
  • ½ C coconut cream - see notes
  • ½ C Pure maple syrup
  • 2 Tbsp coconut oil
  • 1 Tbsp brown sugar
  • 1 tsp vanilla
  • ½ tsp ground cinnamon
  • ¼ tsp kosher salt + more for sprinkling
  • **Notes - Use only the thick cream on the top of the can of coconut cream. Do not shake or mix the can before opening. Store remaining coconut cream (not clear liquid) in a airtight container in tbe refrigerator.
Instructions
  1. Preheat oven to 250 degrees.
  2. In a saucepan add all ingredients (except for popcorn) together, whisking until incorporated. Bring to a boil, reduce heat to simmer for 20 minutes, stirring occasionally.
  3. Remove from heat and pour sauce over the popcorn, stir until coated evenly.
  4. On a parchment lined pan spread popcorn out evenly and place in oven. Stir after 15 minutes, cook for 30 minutes. Remove from oven and let cool. Sprinkle with additional salt if desired.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/cinnamon-caramel-corn/