Crunchy toffee popcorn recipe

We Heart Living – Honestly Healthy Crunchy Toffee Popcorn full

CRUNCHY TOFFEE POPCORN

When you think of movies, popcorn somehow springs to mind. So why not make some for an at-home film night? Make sure you source organic, non-GM corn kernels; genetically modified food is a no-no in the Honestly Healthy world of eating. Now, sit back, enjoy and watch the movie.

Serves 4

1tbsp sunflower oil
5tbsp corn kernels
75g (2 3/4oz/generous ⅓ cup) coconut palm sugar
160g (5 1/2oz/scant 1/2 cup) agave syrup
1 tsp vegan butter
A pinch of Himalayan pink salt

Preheat the oven to 100°C/212°F/gas mark 1/4, and line a baking tray (cookie sheet) with baking parchment.

Heat the sunflower oil in a large lidded pan, add the corn kernels, replace the lid and leave the corn to pop over a medium heat. Transfer the popcorn to a large mixing bowl.

Now make the caramel. Put a non-stick pan on a medium heat and add the coconut palm sugar and agave syrup. Once the coconut palm sugar has dissolved into the agave, add the butter and salt to it to make it a little creamier. This entire process should take about 5–7 minutes.

Pour the caramel over the popcorn and mix well, ensuring that all the popcorn is coated.

Lay the caramel-coated popcorn on the prepared baking tray (cookie sheet) and bake in the preheated oven for 30 minutes to dry out. Keep a close eye on it, to make sure it does not burn.

Serve in a large bowl for everyone to share or make up some fun paper cones. 

NUTRITIONAL NUGGET
Home-made popcorn is packed with cancer-preventing polyphenols – and fibre too.

Why not also try a Raw Green Curry with Courgette ‘Noodles’ or delicious Peach and Butternut Squash?

Honestly Healthy for Life

Honestly Healthy For Life: Healthy Alternatives for Everyday Eating by Natasha Corrett and Vicki Edgson. Photography by Lisa Lindner. Published by Jacqui Small, £25.