
Difficulty
Medium

Prep
30 minutes

Servings
4 Servings
Ingredients:
- 3 oz (80 g) corn
- 3.2 oz (90g) coconut sugar
- 2 tbsp water
- 2 tbsp Morama Peanut Butter with Amaranth and Chia
- 2 tbsp coconut oil
- ¼ tsp salt (slightly heaped)
- 1.4 oz (40g) vegan chocolate, melted
Instructions:
-
Preheat the oven to 300 F / 150 C. Line a baking tray with a silicone mat or wax paper.
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Heat a large pot (preferably nonstick) over medium heat. Once hot, add the corn and cover with a lid.
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Reduce to low-medium heat. When the corn begins to pop, shake the pot slightly so it doesn't burn.
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Once all the corn has popped, remove from heat and transfer the popcorn to a large bowl. Set aside.
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In a small saucepan or skillet, mix brown sugar and water. Place over medium heat and stir with a wooden spoon until the sugar dissolves and the mixture starts to bubble.
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Remove from the heat, add peanut butter, coconut oil and salt. Mix until all the ingredients are well incorporated, and the mixture takes a form of a sauce (if the peanut butter and oil do not melt with the heat from the pot, return to low heat and mix until fully combined).
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Pour the caramel mixture over popcorn and mix until it is fully covered.
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Transfer the popcorn to the prepared baking tray and spread in an even layer.
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Bake for 12-15 minutes or until lightly browned and crisp.
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Remove the popcorn from the oven and coat with a little of melted chocolate. Let the chocolate harden before removing popcorn from the tray.