A fun popcorn treat with homemade sticky caramel sauce (made healthier using coconut oil, tahini and maple syrup to sweeten).

Nourish 101:

  • This recipe is free from gluten, dairy and refined sugar and instead uses healthy substitutes such as coconut oil in place of butter and maple syrup in place of sugar.
  • The tahini provides a source of calcium.

Sticky caramel popcorn

A fun popcorn treat with homemade sticky caramel sauce (made healthier using coconut oil, tahini and maple syrup to sweeten).
Keyword Dairy Free, Gluten Free, Lunch Box Friendly, Nut Free, Peanut Free, Preservative Free, Refined Sugar Free, Soy Free, Yeast Free
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 3 cups

Ingredients

stove top popcorn

Sticky caramel popcorn ingredients:

  • 2 tbsp pure maple syrup
  • 1 tbsp hulled tahini
  • 1 tbsp coconut oil
  • 3 cups popped popcorn

Instructions

stove top popcorn

  • Heat oil in a thick bottomed saucepan (with lid). 
  • Melt coconut oil. Put 3-4 kernels into the oil, when kernels pop the temperature is right. Add the rest of your popcorn (across one even layer). 
  • Cover (with a lid slightly ajar for drier and crispier popcorn) and remove from heat for 30 seconds (this helps to even the temperature so that they pop at the same time). 
  • Return to heat. Once popping slows remove from heat. 
  • Allow to cool. 

Sticky caramel popcorn

  • Set aside popcorn in a heat proof mixing bowl. 
  • In a small saucepan combine maple syrup, tahini and coconut oil. Mix well. 
  • Over medium heat allow the syrup to come to a boil and leave to bubble away for a full minute. 
  • Remove from heat and pour over popped popcorn. 
  • Mix to combine caramel with popcorn. 
  • Allow to cool in fridge. Store in an air-tight glass container in your fridge for freshness. 
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Casey-Lee Lyons

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