Serves 4 | prep 5 mins | total time
- 3 tbsp coconut oil
- 100g popping corn
- 2 tbsp maple syrup
- 1 tbsp smooth almond butter (we like Meridian)
- ¼ tsp vanilla extract
The popcorn is best when fresh, but will keep for 24 hrs in an airtight container.
- Heat 1 tablespoon coconut oil in a large lidded saucepan, over a medium heat. Add the popping corn, turn to coat in the oil, then put the lid on. Shake the pan occasionally so the popcorn heats up evenly. When it starts to pop, turn the heat down slightly and shake from time to time, until the popping stops. Remove from the heat and tip into a bowl.
- While the corn is popping, heat the rest of the coconut oil in a small pan. Take it off the heat and stir in the maple syrup, almond butter and vanilla extract, plus a pinch of sea salt, until smooth.
- Pour the toffee coating over the popped corn and toss well.
Coconut oil, nut butter and maple syrup combine to make a divine toffee-butterscotch- style coating for popcorn – simply delicious!