Almond butter popcorn


  • 60g corn kernels
  • 1/4 tsp vegetable oil
  • 1tbsp almond butter
  • 3tsp date molasses
  • 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 approx 5 mins 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.

Serves 2