If you like Poppycock, Popcorn balls, Caramel popcorn and coconut, this is for YOU!!
1 Bag popped Orville Redenbacher’s Smart pop or about 7 cups
1/2 cup Organic coconut oil or butter
3/4 cup Organic coconut sugar
1Tbsp Raw honey
1/2 tsp vanilla
1/2 bag white mini marshmallows
2 cups unsweetened shredded coconut toasted-see below
Line a baking sheet with parchment paper
Put the popcorn in a large bowl and try to pick out un-popped kernels.
In a medium saucepan, melt together the butter/oil, coconut sugar, honey and vanilla, stirring constantly, until bubbling and melted. It only takes a few minutes on med/low setting.
Stir in the marshmallows until melted and smooth, also only a few minutes.
Pour the mixture over the popcorn, stir to coat evenly. Spread the popcorn mixture evenly onto the parchment paper and immediately sprinkle with toasted coconut. I kind of press it in so it sticks better as much of it seems to fall through.
Let mixture to set for about 20-30 minutes (if you can,lol) before eating. It could be made into balls but I just leave it on the pan and then tear a piece off.
Store in airtight container. I don’t know how long it will stay fresh as it is never around long enough!!
Note- Toasting coconut
Line a baking sheet with foil, sprinkle coconut evenly on pan.
Bake at 300 for about 5 minutes, check it in a few minutes as it doesn’t take much and stir. Cook until lightly browned careful not to burn!
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