10 Minute Chocolate Caramel Popcorn Recipe

Cook Time10

Total Time10

2 tbsp coconut or macademia oil
1/3 cup organic popcorn (organic popcorn gives you the assurance that it’s not possibly imported, genetically modified corn)
2 pinches salt
2 tbsp melted butter FOR EXTRA DECADENT VIBES: Double the butter, syrup and salt to make the caramel.
4 tbsp rice malt syrup, maple syrup or honey
1 tbsp cocoa powder (dutch processed or raw)

Heat your oil in a medium saucepan with a lid, until super hot. 2 minutes.
Add your popcorn and toss it about for a couple of seconds to ensure you’ve coated the kernels in the oil.
Let the popcorn pop for a couple of minutes and turn off the heat as soon as it slows to 1 popping kernel a second.
As soon as you’ve popped the popcorn in the pan, you can get a frying pan going with the melted butter, syrup and salt.
Once it’s bubbling well, it’s probably time to turn the popcorn off. Then add your cocoa to the butter / syrup pan and stir through until well mixed through.
Now get two spoons ready and a big bowl.
Put the popped corn in a bowl and then quickly pour the chocolate caramel over it. You have to work FAST.
Put the popped corn in a bowl and then quickly pour the chocolate caramel over it. You have to work FAST.
Voila. You’re done. Pop into little cups for parties or playdate snack plates with veggies, dips and a little cup of the popcorn OR serve from the bowl – however you do it, most importantly of all, enjoy!