Peanut Butter and Cinnamon Caramel Popcorn
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
- YieldServes 2-4
Popcorn
- 1/3 cup Chantal Örganics Popcorn
- 3 Tbsp Chantal Örganics Coconut Oil
Peanut Butter Caramel Ingredients
- 4 Tbsp Chantal Örganics Smooth Peanut butter
- 4 Tbsp pure maple syrup, honey or rice syrup
- 2 Tbsp Chantal Örganics Coconut Oil
- 2 tsp Chantal Örganics Ground Cinnamon
- 1 tsp Chantal Örganics Fine Sea Salt
Method
1
Follow the instructions on the back of the Chantal Örganics popcorn packet to pop 1/3 cup popcorn in 3 Tbsp coconut oil. Transfer the popped corn to a large mixing bowl.
2
Preheat the oven to 180ºC fan bake and line 2 baking trays.
3
Place all the caramel ingredients into a small pan and stir over low heat until melted.
4
Pour the caramel sauce over the popcorn and use a spatula to fold it through.
5
Spread the caramel coated corn over the two baking trays and place into the oven for 5 to 10 minutes, or until the caramel starts to bubble and turns golden.
6
Remove the caramel corn from the oven and allow to cool – the caramel will harden as it cools.
7
Store in an airtight container at room temperature for up to 1 week.
Hint: The sweetener you choose will change the flavour of the caramel. Pure maple syrup creates the most indulgent caramel flavour, honey gives it a true honey flavour, and rice syrup is the least sweet creating a milder caramel flavour.
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