'Toffee' popcorn
Serves: 4
Prep time: 5 minsTotal time: 
Recipe photograph by Toby Scott
'Toffee' popcorn
Serves: 4
Prep time: 5 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
219Kcal
Fat
11gr
Saturates
7gr
Carbs
25gr
Sugars
6gr
Fibre
1gr
Protein
4gr
Salt
0gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 3 tbsp coconut oil
- 100g popping corn
- 2 tbsp maple syrup
- 1 tbsp smooth almond butter (we like Meridian)
- ¼ tsp vanilla extract
Step by step
Get ahead
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.
Chef quote
Coconut oil, nut butter and maple syrup combine to make a divine toffee-butterscotch- style coating for popcorn – simply delicious!
