What you need:

  • 60g corn kernels
  • ¼ tsp vegetable oil
  • 1 tbsp Meridian Smooth Almond Butter (with a pinch of salt)
  • 3 tsp date molasses

Serves: 2


  1. Put the corn into a large lidded saucepan, add the oil, stir well and put the lid on. Heat on a medium heat for approximately 5 minutes, or until you have a 2 second gap between pops.
  1. While the corn is popping, put the almond butter, molasses and 1 tbsp hot water into a small saucepan, stir and heat gently until it comes together as a drizzly sauce. Add a pinch of salt if you're using an Almond Butter which doesn't already contain any.
  1. When the corn is done transfer it to a bowl, drizzle the almond butter over and stir to coat. Allow the popcorn to cool a little so the coating soaks in and becomes less sticky.
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