Dessert & Snacks
uncooked popcorn kernels (makes about 4 cups)
150 g butter 1/2 cup or vegan butter
150 g Saganà coconut blossom nectar powder
1 teaspoon vanilla extract
Preheat the oven to 300ºF (160ºC). Line a baking sheet with parchment paper or use a silicone baking mat. Pop the popcorn and then pour the popcorn into a large bowl and remove any unpopped kernels.
In a saucepan over medium heat, stir together the coconut nectar and butter until the butter has melted and the mixture reaches a slow bubble. Allow the mixture to bubble for about 4 minutes.
Remove from the heat and immediately mix in the vanilla extract and baking soda.
Pour the caramel mixture over the popcorn. Using a large rubber spatula, gently stir to coat evenly.
Spread the popcorn evenly onto the prepared baking sheet and sprinkle with the sea salt. Bake the popcorn for 12-15 minutes.
Let cool in the pan for 10 minutes before transferring to a bowl to serve. You can store in a dry sealed container for up to 2 wee