Caramel Corn - popcorn

Method

• Pop the corn in a large, heavy-bottomed pot, or in a popcorn popper, with the coconut oil.
• Place in a large bowl.
• The bowl should only be about half full so that you have plenty of room to toss the popcorn to coat.
• If you are using the peanuts, pecans, and slivered almonds, toast them lightly in a 350F Oven until fragrant, about 5 minutes, and place them in the bowl with the popcorn.
• Line a baking sheet with aluminum foil and set aside.
• In a heavy-bottomed pot, bring the water, sugar, salt, and brown rice syrup to a boil over medium-low heat, stirring constantly and using a moistened pastry brush to brush down any errant crystals that form on the side of the pot.
• Once the sugar is boiling, stop brushing and stir occasionally while bringing the mixture to 310F.
• This may take up to 20 minutes, so be patient, keeping the heat on medium-low so that the sugar doesnt burn.
• Every once in a while, rotate the pot to avoid hot spots.
• When the sugar reaches 310F, immediately remove it from the heat and stir the baking soda in briskly.
• Pour the caramel over the popcorn and nuts and stir with a spoon to coat.
• Pour the coated popcorn onto the prepared baking sheet and sprinkle with the flake salt and red chile flakes, if desired.
• Let the caramel cool and harden before serving.