peanut butter popcorn

  • 2 tablespoons vegetable oil
  • ⅓ cup (75g) popcorn kernels
  • ½ cup (140g) smooth peanut butter
  • ½ cup (175g) maple syrup
  • ½ cup (40g) flaked almonds
  • ½ teaspoon sea salt flakes
  1. Preheat oven to 160°C. Heat the oil in a large saucepan over high heat. Add the popcorn kernels and cover with a tight-fitting lid. 
  2. Cook, shaking the pan, for 1–2 minutes or until the kernels have popped. 
  3. Add the peanut butter, maple syrup, almonds and salt and stir until coated. 
  4. Spread on a large baking tray lined with non-stick baking paper and cook for 8–10 minutes or until golden brown. Set aside to cool slightly. 
  5. Serve. Serves 4.


TIP: Store the popcorn in an airtight container for up to three days.

RATE THIS RECIPE:
Reader ratings (1.00) 14321

There are no comments for this entry yet.

RELATED VIDEO

one-bowl banana cake video
salted caramel chocolate brownies video
classic chocolate caramel slice video
easy apple crumble video
YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER