Almond and Peanut Butter Caramel Popcorn
Cook time: 
Total time: 
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
  1. Pre-heat your oven to 120ºC / 200ºF and line a baking tray with baking parchment.
  2. 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.
  3. Pop the corn, shaking the pan occasionally, until the popping slows.
  4. Empty the popcorn into a large bowl and set aside while you make the peanut butter.
  5. 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.
  6. Whisk in the milk and almond flakes and pour into the bowl with the popped corn, tossing to coat.
  7. Add the almond flour and toss together so everything it well coated.
  8. 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.
  9. Let cool completely and enjoy!
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/almond-peanut-butter-caramel-popcorn