Sort ingredients
pincottk
QR Code
Listen
Pdf
First, we will pop the popcorn, I do this on the stovetop, but you could choose to pop your popcorn in the microwave or buy popped popcorn
Heat the first measure of coconut oil in a large saucepan over a medium-high heat
Add a couple of kernels into the oil, when these pop the oil is hot, add the rest of the kernels. Put the lid on and reduce the temperature to low.
Listen to the pops, when they slow down and there are large gaps between pops remove from heat
Pour the popped corn into a large bowl
Give the saucepan a quick clean out I use a paper towel to do this
Return the saucepan to a medium heat
Add the second measure of coconut oil and the maple syrup, heat unit l melted and they combine easily when whisked
Turn off the heat, whisk in the peanut butter until you get a smooth caramel
Whisk in the cinnamon and the vanilla
Return the popped popcorn to the saucepan with the caramel, stir to coat the popcorn
You can stop here... but you will get a slightly better end product if you do the next couple of steps
Line a baking sheet with baking paper
Spread the cinnamon caramel-coated corn evenly over the baking paper
Bake at 150 degrees celsius for around 10 minutes stirring halfway through, this crisps up the popcorn, but isn't entirely necessary
You can add a little salt to the finished popcorn if you like the sweet and salty type thing!