- 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
Preheat the oven to 300 F / 150 C. Line a baking tray with a silicone mat or wax paper.
Heat a large pot (preferably nonstick) over medium heat. Once hot, add the corn and cover with a lid.
Reduce to low-medium heat. When the corn begins to pop, shake the pot slightly so it doesn't burn.
Once all the corn has popped, remove from heat and transfer the popcorn to a large bowl. Set aside.
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.
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).
Pour the caramel mixture over popcorn and mix until it is fully covered.
Transfer the popcorn to the prepared baking tray and spread in an even layer.
Bake for 12-15 minutes or until lightly browned and crisp.
Remove the popcorn from the oven and coat with a little of melted chocolate. Let the chocolate harden before removing popcorn from the tray.