Hokey Pokey Popcorn

Ingredients

• 8 cups Popped Popcorn
• 1/2 cup Dairy-Free Butter
• 1/4 cup Golden Syrup
• 2 teaspoons Baking Soda
• 1 teaspoon Vanilla Extract

Instructions

1. 1Line a large baking sheet with parchment paper. This will prevent the popcorn from sticking.
2. 2In a medium saucepan, combine the 1/2 cup of dairy-free butter and the 1/4 cup of golden syrup. Place the saucepan over medium heat (350°F / 175°C). Heat the mixture, stirring occasionally, until the dairy-free butter is completely melted and the mixture is smooth. Bring the mixture to a rolling boil and let it boil for 1 minute.
3. 3Immediately remove the saucepan from the heat. Carefully and quickly stir in the 2 teaspoons of baking soda and the 1 teaspoon of vanilla extract. The mixture will foam up significantly. Stir just until combined.
4. 4Pour the foaming mixture over the 8 cups of popped popcorn in a large bowl. Use a heatproof spatula to toss the popcorn gently but quickly, ensuring all the pieces are evenly coated with the hokey pokey mixture.
5. 5Spread the coated popcorn in a single, even layer on the prepared baking sheet. This helps it cool properly and become crunchy.
6. 6Allow the popcorn to cool completely at room temperature for at least 30 minutes. This cooling step is crucial for the hokey pokey to harden and for the popcorn to become delightfully crunchy.

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