- 60g corn kernels
- ¼tsp vegetable oil
- 1tbsp Meridian Smooth Almond Butter
- 3tsp date molasses
- A pinch salt
- 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, 1tbsp hot water and salt into a small saucepan, stir and heat gently until it comes together as a drizzly sauce.
- 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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