Cover and remove from heat about 30 seconds. Pick out and discard any unpopped kernels. Pop 1 cup of popcorn and put it into two 8x13 inch baking dishes. 6 cups popped popcorn. Wash down the sides of the pot with a wet pastry brush from time to time to prevent crystals from forming.
3 tablespoons almond butter or nut butter of choice peanut butter and cashew butter work too 1 teaspoons pure vanilla extract. Put 4 popcorn kernels into the oil and cover until popped. Heat 2 tablespoons vegetable oil in a very large pot over medium high heat. Be sure to get rid of all the unpopped kernels. 1 cup butter sweet cream salted 1 cup light brown sugar.
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Stir together the caramel sauce ingredients stirring in teaspoon of sea salt. Line a baking sheet with wax paper and set aside. Water salt sugar popcorn coconut oil golden syrup baking powder and 1 more caramel popcorn the happy flammily mini marshmallows popcorn butter brown sugar. In a large saucepan over medium high heat combine the sugars corn syrup and water mixing well until the sugar is dissolved. In a medium saucepan melt the butter over medium heat.
10 cups of popped popcorn. In a small saucepan mix together the brown sugar vegan butter agave salt and cream of tartar. Drizzle the caramel sauce over the popcorn. Stir the caramel sauce all around the popcorn the best you can without making too many popcorny messes. Then add the brown sugar and mix well.
Spread the popcorn over the baking sheets. Teaspoon cinnamon plus. Add remaining kernels to the saucepan in an even layer. Spread the popcorn over the baking sheets. 10 cups of popped popcorn.
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Teaspoon cinnamon plus. Cover and remove from heat about 30 seconds.
