(makes 4-5 cups)
½ cup coconut sugar
1 tsp. organic butter
75g popping corn
1 tbsp. oil for popping
Prepare the popcorn as per the instructions on the pack and set it aside. Line a baking tray with baking paper and place a couple of handfuls of the popcorn onto the tray.
Place the coconut sugar in a small non-stick frypan over a medium heat, gently heating the sugar until it melts. Stir constantly with a wooden spoon. Stay with it. It appears to take forever and then in the blink of an eye, it transforms into a caramel coloured toffee.
At this point, take it off the heat and stir through the butter, taking great care not to touch the mixture. It’s really hot and may burn you!
Pour/spoon the mixture over the popcorn set aside on the tray earlier, adding more popcorn over the top and gently press this into the butter toffee. Work quickly here, and try to get as much of the popcorn as possible coated with the mixture. It will set pretty fast! Leave for a minute or two until it has set hard, before breaking it up into clumps.
You could repeat the whole process with the remaining popcorn, or just eat it with a sprinkling of Himalayan salt and a little more organic butter. Since this is a treat, it is really worth using organic butter here.
Enjoy 💗 Shaz