When you ask Nutritionist & Naturopath Casey-Lee Lyons for a popcorn recipe or two, oh boy does she deliver. Here is a fun popcorn snack with homemade sticky caramel for all the sweet tooth’s out there.
How to make stove top popcorn (makes approx 8 cups)
Ingredients:
3 tbsp coconut oil
1/3 cup organic popcorn kernels
Method:
- Heat oil in a thick bottomed saucepan (with lid).
- Melt coconut oil. Put 3-4 kernels into the oil, when kernels pop the temperature is right. Add the rest of your popcorn (across one even layer).
- Cover (with a lid slightly ajar for drier and crispier popcorn) and remove from heat for 30 seconds (this helps to even the temperature so that they pop at the same time).
- Return to heat. Once popping slows remove from heat.
- Allow to cool.
Sticky Caramel Popcorn
Serving Size: makes 3 cups
Cook time: 10 minutes
Ingredients:
2 tbsp pure maple syrup
1 tbsp hulled tahini
1 tbsp coconut oil
3 cups popped popcorn
Method:
- Set aside popcorn in a heat proof mixing bowl.
- In a small saucepan combine maple syrup, tahini and coconut oil. Mix well.
- Over medium heat allow the syrup to come to a boil and leave to bubble away for a full minute.
- Remove from heat and pour over popped popcorn.
- Mix to combine caramel with popcorn.
- Allow to cool in fridge. Store in an air-tight glass container in your fridge for freshness.
Gluten Free | Dairy Free | Nut Free | Refined Sugar Free
Have you tried our savoury Pizza Popcorn?
This recipe was designed by Brisbane nutritionist, naturopath and recipe developer Casey-Lee Lyons from Live Love Nourish. For more healthy recipes and to download your free recipe e-book please visit her website www.livelovenourish.com.au.
You can follow Live Love Nourish on Instagram @livelovenourishaus or Facebook @livelovenourish
