12 (about ½-cup) servings
½ cup Madhava Organic Coconut Sugar
¼ cup Madhava Organic Amber Agave Nectar
¼ cup butter
½ teaspoon salt
8 cups popped popcorn
Combine organic coconut sugar, organic agave nectar, butter and salt in the top of a double boiler over simmering water. Heat and stir until butter melts and mixture is smooth. Continue to stir over simmering water for 5 minutes longer.
Place popped popcorn in a large bowl. Pour caramel mixture over popcorn. Gently fold caramel with popcorn until evenly coated. Divide mixture between two wax paper-lined baking sheets. Spread popcorn on baking sheets into a single layer.
Bake caramel corn at 250 degrees for 30 minutes. Remove from oven and cool 1 minute. Loosen caramel corn from wax paper: caramel corn will start to harden to wax paper after 1 minute. Cool completely before transferring to an airtight container.