Heavenly Caramel Popcorn

Melt 1 tsp of coconut oil in a large pot over medium heat.

Add popcorn kernels to the pot, ensuring an even layer, then cover with a lid.

Shake the pot occasionally as the popcorn begins to pop. Once popping slows down, remove from heat and let it sit covered for a minute before transferring popcorn to a large mixing bowl.

To make the caramel sauce, put white sugar and 2 teaspoons of water in a saucepan over medium heat. Do not stir, but gently swirl the pan occasionally until sugar dissolves and turns light brown.

Add half of the butter to the saucepan carefully, as it may sputter. Once the butter has melted, mix it in and reduce the heat to low.

Gradually add whole milk to the saucepan, stirring constantly until smooth and the sauce coats the back of a wooden spoon.

Allow caramel sauce to cool for a few minutes before drizzling it over popcorn in the mixing bowl.

Toss the popcorn to coat evenly with the caramel sauce.

Allow the caramel popcorn to cool in the refrigerator for an hour, then toss again to ensure a thorough coating. Serve and enjoy!