This nut butter caramel popcorn recipe is light as a feather and is cooked in coconut oil, a super fat with myriad health benefits. Just stick on the latest Netflix release and munch away. Who needs the cinema? Makes 1 bowl.
Ingredients
100g popping corn
3tbsp coconut oil
2tbsp nut butter (such as almond butter)
1sp maple syrup (optional)
Pinch of salt
Method
Gently heat 2 tablespoons of coconut oil, the nut butter and maple syrup in a saucepan until everything is beautifully melted together. Put to one side to cool.
Give the pan a quick rinse, add the remaining tablespoon of coconut oil and gently warm until it melts. Add the corn and put a lid on the pan.
It will take around 5 minutes of gentle heat to encourage the corn to begin popping – wait patiently!
Once all the corn has popped, transfer the popcorn to a big mixing bowl.
Stir in the nut butter caramel and ensure every piece is well coated. Add a pinch of salt and shake.
Serve with your favourite movie.
For more recipes from Hanna Sillitoe, visit BeyondFit.co.uk.
