Coconut and caramel popcorn

20 minutes

Rating (2 ratings)


2 tbsp coconut oil
popcorn (should cover the bottom of the pan)
140 g Dansukker Light Syrup
130 g Dansukker Superfine Sugar
1/2 tsp bicarbonate of soda


Heat 1 tbsp of the coconut oil in a medium-large saucepan.
Pour in popcorn so that it covers the bottom of the pan.
Cover with a lid, shaking occasionally. Pop the corn until it has finished popping. Set aside.
Pour the syrup, sugar and 1 tbsp coconut oil into a small saucepan.  Bring to the boil and boil for 3-4 minutes or until the mixture starts to thicken.
Remove from the heat, fold in the bicarbonate of soda, quickly pour over the popcorn and mix.
Turn out the popcorn onto a sheet of baking parchment and leave to cool.

Keeps for up to 3 days in an air-tight container.

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