Ingredients
Popcorn
3/4 cup popcorn kernels. I like to buy this one HERE
Coconut oil
80 g Coconut Oil
70g almond butter
60g maple syrup
½ - 1 tsp cinnamon or speculaas spice
Pinch of salt.
Savoury Nuts
100g almonds
60g cashew nuts
40g pumpkin seeds
100g walnuts
3 tsp honey (less if you prefer it less sweet)
2 tsp coconut oil
½ tsp turmeric powder
Ground black pepper
Pinch of salt
1 tsp coconut aminos
Method
Popcorn
Add a generous tablespoon of coconut oil to a large pot. Place over medium heat and add in your popcorn kernels. Gently shake occasionally and leave over the heat, the popping should happen fairly quickly, continue to leave over heat, shaking occasionally until the popping starts to decrease. Remove from heat and set to one side.
Meantime in a small saucepan, place the coconut oil, almond butter, maple syrup and cinnamon. Place over low heat and melt, stirring occasionally, until it starts to bubble and become a light golden caramel colour. Remove from the heat and pour over your popcorn, stirring with a large metal spoon or spatula through until well coated.
Savoury Nuts
Preheat the oven to 160C
Place all the ingredients together in a large bowl and mix well until thoroughly combined. Tip into a small roasting dish and place in the oven for 10 minutes, remove and mix and place in for a further 5-10 minutes until roasted (this will depend on the size of the roasting dish you use as to how quickly they roast.
Allow to cool and Enjoy!
