Maple Popcorn

Seriously- this is so good! You will love it and best of all it does not leave you feeling sick and heavy. We rarely go to the movies but when we do my husband LoVeS to buy a big tub of popcorn. I just can't eat it anymore. I would always feel sick about halfway through the movie and not be able to enjoy it. Now I make myself some Maple Popcorn, but it in a sealable bag and enjoy my movie. I have no idea how many days this will stay good because it's always gone in 2 days tops!

There is probably one ingredient in here that might not be common to some of you.
Maple Syrup- to make sure you get the right one look at the ingredients on the back of the bottle. The ingredients will say: pure maple syrup. That's all, nothing else. I will do a post on this soon but for now you can buy Grade A or Grade B. B is more pure than A and more expensive. I use Grade B. The best price is at Costco. You can also find it at grocery stores or farmers markets.

Maple Caramel Corn
by Nourishing Meals

If you double the recipe then make it in batches. Popping one cup of popcorn will nearly fill an 8-quart stockpot!

2 to 3 tablespoons virgin coconut oil
1/4 teaspoon sea salt
1 cup organic popcorn kernels

1/4 cup virgin coconut oil
1 cup maple syrup
few dashes sea salt

Preheat oven to 325 degrees F.

Heat an 8-quart stockpot over high heat for a minute or so. Add oil and salt, then popcorn. Cover and cook for a few minutes, moving the pot vigorously, until the popping has subsided. Then quickly remove from heat to prevent burning and pour popcorn into two large bowls (or one really large bowl if you own one)!

In a small to medium saucepan heat the coconut oil, maple syrup, and a few dashes sea salt over medium heat. Once small bubbles form begin timing for 4 to 5 minutes. Cook, whisking occasionally until thickened and foamy. Quickly pour over popcorn in bowls and toss together using two large spoons. Spread into two shallow baking pans or cookie sheets and place in the oven.

Bake for 10 minutes stirring half way through. Let cool completely. Caramel corn will crisp up as it cools. Store in a tightly sealed container once completely cooled to keep it crisp.