Instant Pot Caramel Popcorn
Servings: 1 large tub
Place the coconut oil and half the butter into the bottom of the Instant Pot. Turn it onto the saute function and allow the oil and the butter to melt.
Once it has melted add the corn and stir well.
Press the adjust on the saute and this will bring the temperature up to hot.
Wait until it starts popping and then place the lid on top of your Instant Pot and wait until it has not popped for 2-3 minutes.
While the corn is popping make your caramel sauce. Add your sugar into a saucepan along with 2 teaspoons of water. Place it on a medium heat and leave it until it starts going light brown. Though don’t mix it as it will crysalise. Once it goes light brown add your butter (be cautious of the heat of the pan though) and when the butter has melted, mix it in and turn the heat down to low. Then gradually add your milk until the sauce coats the back of your wooden spoon. Leave to one side to cool.
Take the Instant Pot out and disguard of any hard bits of corn. Place the corn in a mixing bowl and toss in the caramel sauce thoroughly so it is well coated.
Place in the fridge for an hour and coat again so that all the popcorn is like amazing caramel popcorn.
Calories: 758kcal | Carbohydrates: 70g | Protein: 6g | Fat: 53g | Saturated Fat: 32g | Cholesterol: 139mg | Sodium: 472mg | Potassium: 299mg | Fiber: 1g | Sugar: 58g | Vitamin A: 1865IU | Vitamin C: 4.2mg | Calcium: 127mg | Iron: 0.3mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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