**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
Preheat oven to 250 degrees.
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.
Remove from heat and pour sauce over the popcorn, stir until coated evenly.
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/