Watch out movie night, we're changing the popcorn game. You'll be calling for a movie night, every night once you have tried our Maple Smoked Honey Crunch Popcorn recipe. The smokey flavor of our Vermont Smokey Maple Coffee Rub combined with sweet (honey and coconut sugar) make the perfect adornment for our crunchy movie night go-to. Plus we used natural sugars and coconut oil for a guilt-free experience! Just warning you, you may want to make a double batch.
1/2 cup high-quality popping corn
1/2 tsp salt
1 Tbs coconut oil
1/4 cup coconut oil
1/4 cup honey
1/4 cup Demerara sugar (brown works too)
2 Tbs Coconut sugar
1/4 tsp salt
zest of 1 orange (optional)
Preheat your over to 225
In a thin and shallow 3 1/2-quart pot, heat the 1 Tbs of coconut oil over high heat. Put 2 kernels of popcorn into the pan, cover, and wait to hear them both pop. Remove the pan from the heat, add in the remaining kernels, cover, and let sit for 1 minute.
Put the pot back over the stove on high heat. Within a few minutes, the popcorn should start popping. Give the pan a good shake every now and then to ensure even heating.
Once the popping slows down to nearly a stop, remove the pan from the heat and let it sit for 1 more minute to give any stubborn kernels a chance to pop. Pour into a large serving bowl.
In a small saucepan combine the remaining coconut oil, honey, brown sugar, coconut sugar, and salt. Stir continuously over medium heat just until smooth and no longer granular, this may take 5-10 minutes - be careful not to turn the heat too high or you will burn the sugar and need to start over. Once the mixture is smooth you can mix in the zest.
Pour the mixture over the popped corn and toss well, sprinkle generously with our Smoked Maple Coffee Rub.
Line two baking sheets with parchment and spread the popcorn evenly. Bake at 225 for 15-20 minutes. Let cool and enjoy - possibly all in one sitting!
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