2 tablespoons coconut oil
1/4 cup popcorn kernels
1 cup California walnuts pieces
4 tablespoons unsalted butter
1/2 cup pure maple syrup
1/2 teaspoon sea salt
1/4 teaspoon baking soda
Preheat oven to 225℉. Line baking sheet with parchment paper.
Heat coconut oil in a large Dutch oven until hot. Add popcorn and swirl to coat.
Cover and cook, shaking pot, until all popcorn is popped. Remove from heat.
Spread popcorn onto prepared baking sheet. Sprinkle walnuts over top.
For the caramel, combine maple syrup and butter in a small saucepan over medium heat.
Boil until mixture reaches 225℉ on a candy thermometer.
Remove from heat and carefully stir in salt and baking soda until combined.
Pour mixture onto popcorn and stir to fully coat.
Bake for 35-40 minutes, until dry. Cool completely on baking sheet.
Serve immediately or store in an airtight container or plastic bag for up to one week.
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