7 Tbsp popcorn
1 Tbsp Macadamia Oil or pressed Coconut Oil (for popping popcorn)
½ cup Coconut Sugar
3 Tbsp Macadamia Oil or pressed Coconut Oil (for caramel coating)
¼ cup baking Honey
Pop popcorn in 1 Tbsp macadamia oil and set aside.
Heat remaining ingredients in a 2 quart Dutch Oven until candy thermometer reads 250 degrees. If you do not have a thermometer, boil until the bubbling turns light brown. If you cook too long the caramel will be harder, but taste good unless you burn it. If you do not cook it long enough it will be softer, but still taste good.
Pour sauce over popcorn, mix until coated. When caramel mixture is cool enough to touch, lightly oil hands with macadamia oil. Pick up the amount of popcorn desired for each ball. Form into ball shape (or any other shape you desire.) Set on a wax paper or silicone sheet covered cookie sheet. Allow to cool and harden. If you live in a humid location, make sure to wrap these in plastic as soon as they cool or they will soften.