- 6 1/ 2 cups popcorn
- 6 tablespoons coconut oil
- 1 1/ 2 cups coconut sugar
- 4 tablespoons oat milk
- 2 teaspoons vanilla extract
- 1 teaspoon flaky salt
In a small, uncovered sauce pot, melt the coconut oil over low heat.
Once melted, add the remaining ingredients and immediately whisk until combined over low-medium heat.
Keeping at low-medium heat, bring the caramel to a low boil for exactly three minutes. You want bubbles around the edges. Anytime it begins bubbling all over, just take a spoon and gently stir.
Reduce to low heat for exactly 8 minutes. DO NOT STIR. Instead, gently move the pot to swirl the caramel frequently - every minute or so.
Remove the pot from heat and give it one gentle stir. In a large bowl (large enough to mix and coat the popcorn), pour the Salted Coconut Sugar Caramel over the popcorn and stir with a spatula to coat. Sprinkle with as much flaky salt as you prefer (taste testing wildly encouraged 😉)