Caramel popcorn




30 minutes


4 Servings


  • 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.