- 60g corn kernels
- 1/4 tsp vegetable oil
- 1tbsp almond butter
- 3tsp date molasses
- pinch of salt
1. 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.
2. 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.
3. 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.
*Sponsored by Meridian