Serves 4–6
4 tbsp coconut oil • 200 g (7 oz/1 cup) corn kernels
125 ml (4 fl oz) agave syrup • 250 ml (8½ fl oz) tinned coconut milk, chilled (thick part only)
2 tsp vanilla extract • ¼ tsp sea salt
Dangerously moreish, this caramel popcorn is a breeze to make. Surprisingly, it also keeps wonderfully well in the freezer, so it can always be on standby. Phew.
Heat a large stainless-steel pan with a lid over medium-high heat until hot. Add the coconut oil along with two corn kernels and close the lid. Once you hear the corn kernels popping, it means the oil is hot enough.
Open the lid and add the corn kernels. Secure the lid and start to shake the pan as the corn starts to pop, and increase to more vigorous shaking as the popping speeds up. When the popping slows down to more than 10 seconds between each pop, remove the pan from heat and transfer the popcorn to a large bowl. Set aside.
Return the pan to a medium-high heat, discarding any unpopped or burnt kernels and wipe clean a with paper towel if necessary. Add the agave syrup, bring to the boil and let it cook for 2–3 minutes; the agave will darken to make a good caramel sauce.
Add the coconut milk, vanilla extract and salt, and stir to combine. Bring to the boil, reduce the heat to medium-low and let the caramel sauce cook for 20–25 minutes, stirring occassionally, until thickened and a shade darker.
When it’s ready, immediately drizzle the hot caramel sauce over your popcorn and gently mix with a spatula to distribute it evenly. (I like to drizzle some caramel and mix, then drizzle again and mix.)
Line a baking sheet or cooling rack with parchment paper and transfer the caramel popcorn to it. Freeze for 10 minutes. Remove from the freezer and break into smaller pieces.
This can be eaten straight away or stored in an airtight container in the freezer for up to 3 months.