Coconut caramel popcorn

Method

1. Make six cones from Multix Bake cut the paper in a square sheet.
2. In a nonstick frying pan on a low to medium heat toast the shredded coconut to light golden brown stirring constantly. Remove from heat and reserve.
3. Heat 2 tablespoons of coconut oil on a high heat in a large pan with a tightly fitting lid. Throw in the popping corn, shut the lid and keep it shut until the popcorn stops popping (Warning! do not be tempted to open the lid before that!!).
4. Turn off the heat as soon as the popcorn stops popping. Transfer the hot popcorn to a large bowl.
5. In a smaller heavy bottomed pan on a medium heat add 1 tablespoon of coconut oil and the coconut or brown sugar, stir until the sugar starts to soften and melt once the sugar has melted remove from the heat and add the water (be careful about splashing) to stop the caramel from burning.
6. Pour the caramel straight into the hot popcorn with the toasted coconut and salt stir thoroughly until the caramel has lightly coated the popcorn.
7. Serve warm as a special treat.