| Servings | Cook Time |
| 10 | 35minutes |
| Servings |
| 10 |
| Cook Time |
| 35minutes |
Ingredients
- 10 cups popped popcorn
- 1 cup coconut sugar (or brown sugar)
- 1⁄2 cup agave nectar (or honey or maple syrup)
- 1⁄4 cup dairy-free butter spread (I use Earth Balance brand)
- 1 teaspoon baking soda
- 1 teaspoon gluten-free sriracha (to taste)
- sea salt (to taste)
Servings:
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Ingredients
Servings:
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Instructions
- Preheat the oven to 250F and put the popcorn in a big bowl.
- In a medium saucepan, combine the brown sugar, corn syrup and butter and bring to a boil over medium heat. Reduce the heat and boil without stirring, swirling the pan occasionally, for 4 minutes. Remove from heat and stir in the baking soda and Sriracha – it will foam up at first, but stir it well to get any lumps of baking soda out.
- Quickly pour over the popcorn and stir (with a heatproof spatula or tongs) to coat well. Spread out onto a rimmed baking sheet and bake for 30 minutes, stirring once or twice. Cool and break apart. Serves a medium-sized crowd.
