A fun popcorn treat with homemade sticky caramel sauce (made healthier using coconut oil, tahini and maple syrup to sweeten).
Nourish 101:
- This recipe is free from gluten, dairy and refined sugar and instead uses healthy substitutes such as coconut oil in place of butter and maple syrup in place of sugar.
- The tahini provides a source of calcium.
Dietary Notes:
This recipe is gluten free, dairy free, egg free, nut free and soy free.
The recipe is also refined sugar free and vegan friendly.
For low FODMAP stick to 1/2 cup per serve.
Sticky caramel popcorn
A fun popcorn treat with homemade sticky caramel sauce (made healthier using coconut oil, tahini and maple syrup to sweeten).
Servings 3 cups
Ingredients
stove top popcorn
- 3 tbsp coconut oil
- 1/3 cup organic popcorn kernels
Sticky caramel popcorn ingredients:
- 2 tbsp pure maple syrup
- 1 tbsp hulled tahini
- 1 tbsp coconut oil
- 3 cups popped popcorn
Instructions
stove top popcorn
- 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
- 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.
