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
- 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.
- 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.
- 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.