Once the mixture is at a boil, stop stirring and continue cooking until the caramel reaches 240 ☏ (115 ☌). Add in the baking powder and vanilla extract and mix until combined. Begin heating the mixture over medium-high heat and stir constantly until the butter is melted and the brown sugar is dissolved. Transfer the popcorn to a large bowl.Ĭombine the maple syrup, water, butter, and brown sugar in a medium saucepot. Return the pot to the heat and once you hear consistent popping, continuously shake the pot until all of the kernels have popped about 3 minutes. Shake the pot if necessary to make sure all of the kernels come in contact with the hot oil.
Remove the pot from the heat, cover with a lid, and let sit for 30 seconds. Heat coconut oil in a large pot on medium-high heat.Īdd 2 or 3 kernels, once the kernels pop, add all the remaining kernels. Prepare a large rimmed baking sheet with parchment paper and preheat the oven to 300 ☏. Place the tray into the preheated oven to keep them warm until ready to serve. Transfer the cooked waffles onto a cooling rack set in a rimmed baking sheet. The next morning, preheat your waffle iron and the oven to 300 ☏.Ĭook the waffles according to the manufacturer's guidelines, about 4-5 minutes on each side. Don’t worry if there are a few pieces of unmelted butter, just turn off the heat and allow the residual warmth of the milk to melt the last few pieces.Īdd the warmed milk mixture to the dry ingredients and stir to combine.Īdd the egg mixture and once again, stir to combine.Ĭover the bowl with plastic wrap and let sit at room temperature for 1-2 hours or until the mixture has about doubled in volume. Heat until the butter is melted and the mixture has reached 110 ☏. In a smaller bowl, whisk together the eggs and vanilla.Ĭombine the milk and butter in a small saucepan. Top with maple syrup, popcorn, whipped cream, and strawberry.Ĭombine flour, cornmeal, sugar, salt, and yeast in a large bowl.
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