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Sunday, April 7, 2019

vegan candybar caramel popcorn

1/2 c. organic corn kernels
2 tsp. olive oil
2 Twilight Bars, chopped up
5 Cocomel’s salted caramels

Heat oil in medium saucepan over medium-high heat.
Add the corn kernels and coat with oil. Cover with a lid.
Shake the pan every 30 seconds to keep the kernels from burning. The kernels, once heated, will be begin to pop continuously. Listen closely because once the popping kernels have a couple of seconds in between pops, it is ready to be taken away from the heat.
Melt the caramels and chopped up candy bars in a microwave-safe bowl in 15-20 second increments (or over a small saucepan on the stove) until just melted.
Pour the melted mix on top of the popcorn and stir with a wooden spoon until completely combined.
Allow to set on a baking sheet lined with parchment paper.

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