Coconut Caramel Corn

Coconut Caramel Corn 2 bags white, non buttered popcorn (8 cups) 2 cups light brown sugar 1/2 cup light corn syrup 1/2 cup coconut oil - make sure it is flavored & scented coconut oil. This is what will give you the natural coconut flavor. 1/2 teaspoon baking soda 1/4 teaspoon cream of tartar 1/8 teaspoon salt Preheat oven to 200*F In a pot, mix brown sugar, corn syrup and coconut oil. Bring to a boil and cook for 5 minutes. Remove from heat. Add baking soda, cream of tartar and salt. Mix well. Pour over the popcorn and carefully mix. Pour caramel popcorn in a deep dish roasting pan and bake for 40 minutes, stirring after 20 minutes. Remove from oven and stir for 3 - 5 minutes or until popcorn cools. This will prevent the popcorn from clumping. Notes Store popcorn in an airtight container for up to 5 days.