½ Cup organic popping corn

2 T organic cold pressed, virgin coconut oil

1. Preheat oven to 220F.
2. Place the popcorn and coconut oil in a large stainless steel pot. Cover with the lid and pop over medium-high heat until the popping has pretty much stopped. Pour into a roaster. (1/2 cup makes 10-12 cups)

CARAMEL SAUCE:

120 G organic grass-fed butter

100 G organic coconut palm sugar

1 t vanilla

½ t baking soda

Nuts (optional)

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1. Weigh the butter and sugar into the mixing bowl. Cook for 9 min/80C/speed 3.
2. Add the baking soda and vanilla 3 sec/speed 3.
3. Pour over popcorn and stir to coat evenly.
4. If using nuts that need chopping, leave some sauce in the bowl. With blades running speed 4 add nuts through the lid for 1-2 seconds. Add to the popcorn mixture.
5. Place in oven 30-45 minutes stirring every 15 minutes.