Sea salt caramel popcorn

Sea salt caramel popcorn

By
From
The Pip & Nut Butter Cookbook
Makes
1 large sharing bowl
Photographer
Adrian Lawrence

The perfect accompaniment to any film marathon session, these are so good that we think they deserve an Oscar.

Ingredients

Quantity Ingredient
1 tablespoons butter
80g popcorn kernels
1 tablespoon coconut oil
2 tablespoons almond butter
3 tablespoons maple syrup
1 1/2 teaspoon vanilla extract
1/2 teaspoon sea salt

Method

  1. Heat the butter in a large frying pan over a medium-high heat and, when nice and hot, add the popcorn kernels. Cover with a lid and, after about 30 seconds, you should start to hear the corn popping. Shake the pan a little to make sure all the kernels get popped. Once they sound as though they have stopped popping, remove and set aside in a bowl.
  2. Put the coconut oil, almond butter, maple syrup and vanilla extract in a heavy-based saucepan. Stir together over a medium heat until the ingredients combine into a silky caramel, then add the sea salt.
  3. Tip the caramel over the popcorn and, using a wooden spoon, coat the popcorn in the caramel.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again