Watch the recipe here:
- 1/3 cup popcorn kernels (learn two ways to pop them here) – bulk
- 1/3 cup coconut sugar (can substitute for brown sugar) – bulk
- 1/3 maple syrup – refill or buy in glass container
- 2 tablespoons coconut oil – glass container
- 1/2 teaspoon salt – bulk
- Pop popcorn using either the paper bag or stove top method, or whatever method you prefer — just so long as it doesn’t create any landfill! 1/3 cup of kernels will make about 9-10 cups of popcorn.
- In a small sauce pan, combine coconut sugar, maple syrup, and coconut oil over medium high heat, stirring until combined, about 2 minutes.
- Pour mixture over popcorn and stir gently to combine. Sprinkle on salt and mix in well.
- Allow mixture to cool so that you can handle it safely, and so the popcorn sticks together. Don’t let it cool too much, or it will harden and just be caramel corn, not popcorn balls.
- Roll popcorn into 2-3” balls.
Stored in a sealed container, these stay fresh for 7 days.
Note: the heat from your hands make cause the popcorn to stop sticking to each other. If that happens, just allow the popcorn to cool for a few minutes and try again.