Salted “Caramel” Nut Popcorn Slice

Sorry about the title, it’s a bit long.

Salted caramel is all the rage at the moment and I’m not complaining. Some of my favourites include salted caramel ice-cream or salted caramel milkshakes – it blows my mind how you can incorporate the salty wonderfulness with delectable caramel all in a milk beverage. Kids these days!

In other news, this is my final week of university, aside from exam block – so you’ll notice a lack of posts of me complaining about how much work I have to do and instead you can look forward to paragraphs of complaints about sunburn and having to work all the time.

In the mean time, how great is popcorn?

It costs like $1.20 for a bag of kernels and that alone makes enough popcorn to fill a bathtub. Talk about more for your money! I whipped up and incredibly simple slice using my bag of popcorn, and created a faux-caramel for the good of your taste buds. So yes, it’s not real caramel, but if you’ve had your share of ice-cream and milkshakes then you won’t mind trying something a little left of centre, right? You can of course totally omit the salt if you’d prefer, the lack of sodium can only benefit your body.

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Salted Caramel Nut Popcorn Slice
Makes approximately 16 squares

1/2 cup nut butter (I used peanut)
1/2 cup honey
1 tsp vanilla extract
1/2 tbsp salt flakes (optional)
1/4 cup corn kernels (makes approximately 4 cups of popped popcorn)
1 tbsp coconut oil

Add coconut oil in a saucepan over medium heat. Add kernels, and ensure properly coated in oil. Place a lid on your saucepan and wait for the kernels to pop. Once popping reduces, remove from heat and pour into a bowl to cool.
In a saucepan, heat nut butter, honey, vanilla and salt and stir over medium heat until the mixture has melted to a pourable consistency. Pour over popcorn and stir around until completely coated.
Press into a baking-paper lined tin, and place into the fridge to chill and harden.
Cut into squares and inhale.

Depending on what kind of nut butter you use, the colour of the ‘caramel’ will vary. Store squares in an airtight container in the fridge – otherwise your slice will melt.

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