Ingredients

The following ingredients have 5 Servings
  • 1 cup whole kernel popping corn
  • 4 tablespoons coconut oil
  • 1 teaspoon salt
  • 1/4 stick of butter
  • 1/2 cup milk
  • 1/2 cup sugar

Instruction

  • Set the instant pot to sauté and add the coconut oil.
  • Once oil has melted, add the kernels and stir until kernels are coated in oil.
  • Stir until kernels start to pop, once popping put the lid on. Pop the kernels until you hear it stop popping.
  • Turn off the instant pot and remove popcorn. Sift out the unpopped kernels. Set popcorn aside.
  • In a saucepan on medium heat, add sugar and 3 teaspoons of water. Do not stir, allow sugar to melt.
  • Once sugar looks light brown, add butter to melt. Once butter melts, stir and add the milk slowly. Cook for 5 minutes then remove from heat. Let caramel cool until it thickens.
  • Once caramel thickens, pour half of the caramel on the popcorn and stir until popcorn is fully coated. Place popcorn in refrigerator for 1 hour.
  • Remove and pour remaining caramel to coat the popcorn. Return the popcorn to the refrigerator until ready to serve.