Zebra Caramel Popcorn

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Ingredients:
POPCORN: 1/2 cup Organic Corn Kernels (or about 9 cups popcorn)

CARAMEL COATING:
1/2 cup Butter
1/4 cup Raw Honey (or Agave)
1 cup Coconut Sugar
1 teaspoon Pure Vanilla Extract

WHITE CHOCOLATE:
1/2 cup Unsweetened Coconut Shreds
1/2 cup Cacao Butter, melted
1 1/2 Tablespoons Vanilla Protein Powder
1 teaspoon Vanilla Extract
2 teaspoons Liquid Stevia

DARK CHOCOLATE: 1/2 cup Sugar-Free Chocolate Chips

Instructions

1. Pop the corn kernels in a popcorn popper and remove any kernels that may have not popped. Place in a very large mixing bowl. Preheat oven to 250 degrees. Line a baking sheeting with parchment paper.
2. In a saucepan on the stove, melt the butter. Add the honey and coconut sugar. Bring to a boil and stir constantly for about 5 minutes until the caramel thickens and darkens in color. Remove from heat and stir in the vanilla. Pour the caramel over the popcorn and gently but quickly stir to coat.
3. Spread popcorn out on prepared cookie sheet. Place in the oven to bake for 15 minutes, stirring halfway through. While popcorn is baking, add the coconut shreds to a food processor and mix until completely smooth. Add the rest of the ingredients and mix until well combined.
4. Remove popcorn from oven. Allow to cool for 5 minutes. Drizzle popcorn with melted chocolates and place in the fridge until set (about 20 minutes in the fridge but you can speed up this process by placing in the freezer if you’d like). Break popcorn into pieces and enjoy! Store popcorn in an airtight container for up to 3 days.

Submitted by: Jenie Rainey from Natural sweet recipes