Low Histamine Dairy Free Caramel Popcorn
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Learn more →Ingredients
8 servings
For the popcorn
- ½ cup popcorn kernels
- 2 tbsp coconut oil
- ½ tsp fine salt
For the caramel
- 1 cup packed light brown sugar
- ¼ cup light corn syrup
- ¼ cup coconut oil
- ½ tsp fine salt
- ½ tsp baking soda
- 1 tsp vanilla extract
Instructions
- 1
Preheat the oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper or a silicone mat.
- 2
Heat 2 tbsp coconut oil in a large pot with a lid over medium heat until melted and shimmering. Add the popcorn kernels, cover, and cook, shaking the pot every 30 seconds, until the popping slows to about 2 seconds between pops. Remove from heat, uncover, and transfer the popcorn to the prepared baking sheet, discarding any unpopped kernels. Sprinkle with 1/2 tsp salt and spread into an even layer.
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