Bourbon Maple Syrup and Sea Salt Popcorn

cuisine American
difficulty Moderate
season Year Round
serves 4
1/3 cup popcorn kernels 3 tablespoons coconut oil 1/4 cup bourbon maple syrup 4 tablespoons Kerrygold Irish Butter 1/2 teaspoon sea salt

Directions

  1. Heat the oil in a 4 QUART COCOTTE over medium high heat for 2 minutes.
  2. Add the popcorn kernels and evenly distribute in one layer over the bottom of the pot.
  3. Cover the pot, remove from heat and wait 30 seconds. 
  4. Return the pot to the stove top and the popping should be getting started. With the lid slightly ajar to allow steam to escape, gently but continuously shake the pan back and forth until the popping wanes. Pour the popped corn into a GLASS BOWL and set aside.
  5. Melt maple syrup and butter together in a small saucepan and bring to a boil over medium high heat. Stir in the sea salt.
  6. Continue cooking syrup for 2 minutes, or until the mixture is thick with a light golden color.
  7. Remove from heat and pour immediately over popcorn. Quickly toss the popcorn with 2 long wooden spoons (do not touch the syrup) until well coated in syrup.
  8. Let the popped corn cool for 5 minutes, tossing occasionally, so that the syrup can harden and popcorn is mostly clump free.
    SERVES 4

KITCHEN NOTES
These nibbles are great, fun and healthy lunchbox editions. If truffle salt and truffle oil are unavailable, try olive oil and sumac, or olive oil and lemon pepper seasoning.