Coconut and Caramel Popcorn

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2 tbsp coconut oil
popcorn (should cover the bottom of the pan)
140 g Honey
130 g Siúcra Caster 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 honey, 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. Tip: Keeps for up to 3 days in an air-tight container.


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