| Servings | serves |
Ingredients
- 1/4 cup Coconut Oil
- 3/4 cups Popcorn Kernels This equates to around 10 cups popped popcorn
- 1 cup Almonds halved.
- 1 cup Rice Malt Syrup
Ingredients
| |
Instructions
- First things first, make the popcorn! You can do this in a popcorn machine or make your own. To make your own: heat the oil in a heavy based saucepan with a well fitting lid until hot. Add popcorn kernels and place the lid on. Once you hear the kernels begin to pop, give the saucepan a shake to help stop them sticking to the base . As soon as the popcorn stops popping, or the popping becomes quiet, remove from the stove and pour into a large bowl, and set aside.
- Meanwhile, place almonds on a tray and roast for about 10-15 minutes at 180°C. Remove from oven and set aside.
- Heat syrup in a heavy based until it starts bubbling. Allow it to bubble away for about a minute. Add the popcorn and stir until it’s well coated. Add the nuts and stir until they’re coated.
- Remove the mixture from the stove, and pour onto a non-stick oven tray, or any glass or ceramic tray you have lying around.
- Wet your hands with some cold water, press the mixture down, so that it becomes compact and flat. Leave to set at room temperature for about one hour.
- After it has hardened, cut it into squares, or break it up into odd shapes and sizes for a more rustic feel.
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