This recipe is another gem we found on the Centr app. The first time I read the ingredients I was very interested/perplexed to see how maple syrup, peanut butter and coconut milk would taste like caramel but it really does. This snack is incredibly addicting; I suggest making multiple batches at a time. (But make this exact recipe multiple times, for some reason when I’ve tried to double it it hasn’t turned out as well.)
- 3 ounces (1/3 cup) popping corn
- 1/4 cup maple syrup
- 1/4 cup smooth peanut butter
- 2 tablespoons coconut milk, canned
Preheat the oven to 250 and line a baking sheet with parchment paper. Pop your corn kernels, either in a stock pot on the stove or in something like this super cool microwave container (I bought this after burning a couple of batches on the stove and it is so awesome). Put your popped corn in a large bowl and set aside. Heat peanut butter and maple syrup in a small saucepan over medium heat until just beginning to boil. Stir through coconut milk and continue to simmer for 5 minutes until golden and thickened. Pour caramel over popcorn and toss well to coat. Bake for 30 minutes, tossing the batch to cook it evenly after 15 minutes. Serve once cooled.
This stuff does not last long in my house, maybe a couple of days so store in an airtight container.