This popcorn is seriously addictive. Drenched in rich, buttery salted caramel, baked until perfectly crisp & then finished with lashings of chocolate, it is totally & utterly delicious & absolutely dairy free!
Warm a large heavy bottomed pan with a lid, over medium heat until hot. Pour in the popcorn kernels and put the lid on tightly. Move them around frequently by gently moving the pan. They will start popping after about 30 seconds.
Keep watching/listening until the popping stops then remove from the heat but keep the lid on in case a rogue kernel decides to surprise you!
Preheat oven to 300 degrees F
Add the coconut sugar and water to a small saucepan and warm over a medium heat until the sugar has dissolved and it is just starting the bubble.
Remove from the heat and add the coconut oil, tahini and salt. Stir really well until it is smooth. It is normal to see some pale flecks throughout. If lumps persist or it doesn't combine well put the pan back over a low heat and continue stirring. It will come together.
Remove the lid from the popcorn kernels and pour over the caramel. Be careful as it will be very hot. Stir until coated evenly.
Pour onto a baking tray lined with either a Silpat or baking parchment and spread out into a single layer. Put in the oven and bake for around 15 minutes until crunchy and golden.
Melt the chocolate chips over simmering water, or gently in a microwave, then drizzle over the popcorn with a spoon.
Place the tray in the fridge to allow the chocolate to set. If you are in a hurry you can put it in the freezer for 10 minutes. Once the chocolate is set break into pieces and store in an airtight container where it will keep well for a few days.
Feel free to omit the chocolate if you prefer to just have caramel flavour.