This caramel corn is a perfect balance of sweet and salty and made with real food ingredients
Chop the cooked bacon into small pieces. Set it aside.
Melt the coconut oil in a large heavy bottomed pot over medium high heat.
Add the popcorn kernels and heat them in the oil swirling the pan occasionally to distribute the heat evenly.
Once the poocorn starts to pop cover the pan with a lid and shake it occasionally until the popping stops.
Remove the popped corn to a large bowl immediately.
Add the butter and maple syrup to the pan and return it to the burner on medium heat.
Cook and swirl the caramel mixture until it looks thickened and syrupy with large shiny bubbles.
Pour half of the hot caramel over the popcorn and add half the bacon and half the salt.
Shake and toss the bowl.
Add the rest of the toppings. Use a rubber spatula to get all the caramel from the pan.
Shake and toss the popcorn again to evenly distriute the toppings.
Let the popcorn cool completely before serving.