PREP TIME 20 MINUTES
SET TIME 10 MINUTES
SERVES 8
INGREDIENTS
1 cup rapadura or coconut sugar
¼ cup water
4 tbsp cacao powder
4 cup popped corn kernels
METHOD
1. In a saucepan on a low heat, melt the sugar in the water and stir regularly for 5 minutes or until a smooth, runny caramel forms.
2. Sift the cacao powder and whisk through using a fork or hand whisk.
3. Toss the popped corn through the chocolate caramel sauce and spread over a sheet of baking paper.
4. Allow to cool for 10-15 minutes.
The Carousel thanks Sweet Like Chocolate [$14.99] for this recipe.
