Caramel Corn

http://www.rubbercowgirl.com/ deserves the credit for this

SALTED PEANUT BUTTER CARAMEL CORN

2 tablespoons coconut or other high-heat oil

1/2 cup popcorn kernels

1/4 cup coconut oil

2 cups brown sugar, packed

1/2 cup peanut butter

1/2 cup soy milk

1 teaspoon sea salt

Instructions

Heat oven to 350°F.

Make the popcorn:

Heat 2 tablespoons of oil in a stock pot.

Drop two or three kernels of corn into the oil to test the heat; when they pop, pour in the rest of the corn, cover the pot and shake side-to-side to coat kernels with oil.

Set pot over flame and shake occasionally until popping has stopped. Remove from heat.

Separate any unpopped kernels from the popcorn - you don't want to crunch down on one of those bad boys while you're happily munching your sweet fluffy caramel corn! Put all the good popcorn in a large mixing bowl.

Make the caramel sauce:

Heat 1/4 cup coconut oil over medium to medium-high flame.

Melt the brown sugar into the oil, stirring constantly. Add the peanut butter, continuing to stir. Add the soymilk and salt and stir until fully incorporated.

Bring caramel sauce to a boil -stirring constantly! - for 5 minutes, then lower heat to a simmer. Continue to stir frequently as the sauce reduces.

Before it gets too thick, pour the sauce over the bowl of popcorn and stir well to coat all the kernels in caramel sauce.

Bake it:

Spread the caramel corn out onto baking sheets or into a large roasting pan. Bake for 15-20 minutes, stirring once halfway through. Remove from oven and serve when cool.

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