Honey Chipotle Popcorn

Directions

1. Using a large pot, heat 2 tablespoons coconut or vegetable oil over medium-high heat for 3-5 minutes. I recommend a pasta pot with glass lid, so you can see what’s popping.
2. To test the oil’s temperature, add 3 popcorn kernels. Once they pop, add the remaining 1/2 cup.
3. Cover the pot with lid and cook.
4. With a secure grip on the lid, shake the pot every 20 seconds or so to avoid burning the kernels.
5. When you don’t hear a pop for about 30 seconds, remove pot from heat and pour popcorn into large mixing bowl.
6. Directions
7. Preheat oven to 300 degrees F.
8. Line a baking sheet with parchment paper and set aside.
9. In a small saucepan, over medium heat, bring the honey and butter to a boil, stirring often. Once the mixture starts to boil, remove from heat and add the chipotle powder. Stir until completely blended.
10. Pour your popcorn into a large mixing bowl and drizzle the honey chipotle mixture over it while mixing. Stir or toss the popcorn until the honey chipotle mixture has been evenly blended into it. Your popcorn may not be completely or heavily coated with the syrup, and that’s ok.
11. Pour the popcorn out onto the parchment lined baking sheet and spread out evenly. Try to get a single layer of popcorn.
12. Bake the popcorn at 300 degrees on middle rack of oven for 15 minutes or until the mixture caramelizes and darkens.
13. Let the popcorn cool from hot to warm and then serve and enjoy. You can store your popcorn in an airtight container, and it will stay fresh for about 2 weeks.