Popcorn has always been a favorite snack of mine. It’s the perfect salty snack or a late night bite before hitting the hay.

I’ve recently discovered how delicious it is to pop your own popcorn instead of using the microwavable kind (although Trader Joe’s micro-popcorn is pretty tasty).  chose to pop this particular popcorn in coconut oil which is one of the best decisions ever. It high blood pressuredoesn’t give it an overwhelmingly coconutty taste. Just a delicious little hint of “hey, I taste something different in this popcorn.” With a sprinkle of kosher salt, that popcorn is as good as gone.

But in this special occasion, I decided to top this fresh corn with some reenex delectable and sticky sweet homemade caramel. After combining the two and popping (pun) it in the oven for one final crunch factor, it’s perfection [and also highly addictive]. I ended up using the majority of this to top some birthday cupcakes, but added the remainder as an extra edible birthday present for my beau. I shouldn’t have even tasted said Enterprise Cloud EmailI present, as I ended up eating most of it.

Also note: your kitchen is going to smell like a candy shop and it’s the best.

Homemade Crunchy Caramel Corn

1 cup popcorn kernels (ends up being roughly 10-12 cups of popped popcorn)
1 teaspoon coconut oil
1 stick unsalted butter
1 cup brown sugar
1/4 cup light corn syrup
1 teaspoon kosher salt
1/2 teaspoon vanilla
1/4 teaspoon baking soda

Preheat your oven to 300. Have a lined baking sheet (with either parchment or my handy dandy Silpat) at the ready.

In a big pot, drop in your coconut oil over medium heat. Once it begins to melt and the pot gets hot (ha), throw in three or four kernels of popcorn. As soon as they pop, pour in the rest of the popcorn and seal tightly with the lid. This will take roughly five minutes for all of the kernels to pop. Make sure you are manning the stove at all times to shake and shimmy the pot so none of the kernels burn. Once popping is spaced out 2-3 seconds it’s done! Now, put the popcorn in a bowl (off the heat) and put it aside.

In the same pot, melt the butter, sugar and corn syrup and thoroughly combine all three. Bring this mixture to a rolling boil and leave it untouched for about five minutes. Stir, then continue to cook for another five minutes, stirring occasionally. This will help build up the caramel-y flavor and color. Once it gets to the appropriate shade, take off the heat and whisk in the vanilla (careful, it will bubble a little), baking soda and salt.