This is not your regular popcorn. Forget that stuff that comes in a microwavable packet. And ditch what the cinema is charging you an arm and a leg for.
This, we are happy to say, takes popcorn to the next level.
Crunchy roasted nuts and lightly popped corn kernels all mixed together in a vanilla caramel. Sounds pretty alright don’t you think? Especially when it’s made without cane sugar or dodgy oils. Perfect for movie nights, kids’ birthday parties or as a fun snack.
Sweet or salty? Why choose one when you can have both.
Ever wished you could see a recipe being made? Well now you can! Check out how easily this recipe comes together on The Weekend Feast with MasterChef’s Danni Venn on Channel 10 at 1.30pm this Saturday Jan 24 or 11am this Sunday Jan 25, or watch online at TENPlay.
Preheat oven to 160°C and roast nuts on a tray, until lightly browned, around 10 mins or so. Leave the oven one once the nuts are roasted as you will need it again shortly.
While the nuts are roasting, make the popcorn. Feel free to use a popcorn machine if you have one, otherwise, heat the olive oil in a heavy based pot. Pour in the kernels and place the lid on. Once the kernels begin to pop, give the pot a shake to stop the kernels from sticking to the bottom. Once the popping stops, or it slows down and becomes quieter, remove from the stove and pour into a large bowl, add the roasted nuts and set aside.
For the vanilla caramel, place rice malt syrup, butter and vanilla into a small saucepan and bring to the boil, stirring continuously. Add the baking soda and once the mixture is frothing, remove from the heat and pour over the popcorn mix. Stir well to ensure the mixture is evenly coated with the caramel.
Spread the mix out on a baking tray and place in the oven for 5-10 mins. Allow to cool slightly before breaking it up into bite-size pieces and serving in a bowl.
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