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.

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