Love popcorn? Then you’ll love this supercharged version – perfect for those peckish afternoon cravings or as an after-dinner treat.
- ¼ Cup of Un-popped Popcorn Kernels
- ¼ Cup of Maple Syrup/Rice Syrup
- ¼ Cup of Coconut Oil
- Handful of Pecans – chopped
- 20g of Louola’s Quinola
- Sprinkling of Salt
Add a little coconut oil to pop your corn!
Put your kernels into a saucepan with a little coconut oil and wait for them to pop. Make sure you keep tossing the pan so the popcorn moves around and doesn’t burn. Pour your popped-popcorn into a bowl and set aside.
On a low heat put the coconut oil into a saucepan and wait to melt. Next add the syrup into the pan, and wait for it to start to bubble. Add your nuts and quinola in so they can soak up all the syrup and start to caramelize.
Next add the popcorn in and stir everything together. The popcorn, nuts and quinola should start to stick together in clusters. Pour out onto a baking paper lined tray and pop in the fridge, so they caramel can harden.
Bring out after about half an hour and store in a jar or air-tight bag. This is a perfect snack to have when you fancy something sweet to treat yourself, but don’t want to grab food that is loaded with sugar and additives.
Recipe by Molly Buszard