June 13, 2016

Almond and Peanut Butter Caramel Popcorn

Budget Friendly, Dairy Free, Gluten Free, Movie Night, Picnic, Recipes, Snacks, Sweet Things, Vegan, Vegetarian, Weekend

I was invited to see Whiplash at an outdoor cinema the other night, and while the inviter was in charge of a picnic feast, I as the invitee naturally took it upon myself to provide the sweet treat snack.

I’m still to find a more perfect movie snack than popcorn.

Sure, chocolate and the likes are all fun, but popcorn is still king. I’ll usually go for the salty kind, but this new sweet version has well and truly rocked my world. Sweetened simply with some maple syrup and with the addictive peanut butter caramel, this popcorn has made it’s way into my permanent repertoire of movie treats.

This caramel popcorn also keeps well.

I store mine in a airtight jar at room temperature and it keeps for a couple weeks, so that even if I don’t finish the whole batch when it’s first made it still won’t go to waste. Plus, this means you’ll have delicious almond and peanut butter caramel popcorn on demand – which is everyone’s dream, right?

Almond and Peanut Butter Caramel Popcorn

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Cook time

50 mins

Total time

50 mins

Serves: 8 cups

Ingredients

2 tablespoons coconut or macadamia oil, divided
½ cup popping corn kernels
1 cup peanut butter
½ cup maple syrup
2 tablespoons plant based milk
2 tablespoons almond flour
½ cup flaked almonds
Pinch of salt (omit if your peanut butter is already salted)

Instructions

Pre-heat your oven to 120ºC / 200ºF and line a baking tray with baking parchment.
Heat 1 tablespoon of coconut oil in a large saucepan, and when hot add your popcorn kernels. Cover and give the pan a shake so that they’re all coated in oil.
Pop the corn, shaking the pan occasionally, until the popping slows.
Empty the popcorn into a large bowl and set aside while you make the peanut butter.
In the same pan you used for the popcorn, melt the peanut butter, remaining 1 tablespoon of coconut oil, and maple syrup whisking so it is well incorporated.
Whisk in the milk and almond flakes and pour into the bowl with the popped corn, tossing to coat.
Add the almond flour and toss together so everything it well coated.
Pour into the baking tray, spreading popcorn evenly, and bake for 45 minutes, tossing every 15 minutes to ensure even baking. Note - you might need to use two baking trays to not overcrowd into one.
Let cool completely and enjoy!