Hand’s up if you have have cinnamon in your pantry? Yes! Well you are in luck, because cinnamon just happens to be the newest superfood on the block. But step away from those sugar laden cinnamon buns, you can get your healthy cinnamon fix with this salted caramel cinnamon popcorn. Its gluten- free, dairy-free, fructose- free, and did I mention totally YUM?
Salted Caramel Cinnamon Popcorn
Popcorn like you've never tasted before. Plus its gluten free, dairy free and refined sugar free - yay!
- 1/3 cup of popcorn kernels
- 1/2 cup of rice malt syrup
- 3 tablespoons of almond butter
- 1 teaspoon of vanilla powder
- 1 teaspoon of cinnamon, and extra to sprinkle
- 1/4 teaspoon of salt
- Step 1 Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit, and line a baking tray with baking paper.
- Step 2 Next you need to air pop your popcorn. If you do not have a popcorn maker, place the popcorn kernels in a paper bag, and fold the bag over twice to seal it. Put the paper bag in your microwave, and cook for 2 minutes, or until the popping stops. I find this usually takes about 1 minute and 45 seconds. When its ready, pour the popcorn into a large mixing bowl.
- Step 3 Place all the other ingredients in a small saucepan on a medium heat and stir until they are well combined, this will only take a couple of minutes.
- Step 4 Pour the mixture over the popcorn and stir with a spoon until it is completely coated with the salted caramel mixture.
- Step 5 Pour the popcorn on to the lined baking tray and arrange it in a single layer.
- Step 6 Cook for about 5 minutes, or until the popcorn is a deep caramel colour. Keep an eye out because this will happen really quickly.
- Step 7 Remove the tray from the oven and allow the popcorn to cool. The popcorn will still be soft when you remove it from the oven, but it will crisp up as it cools down.
- Step 8 When its cool break the popcorn into small pieces and sprinkle with extra cinnamon.
- Want to know more about the health benefits of cinnamon. I wrote post with you need to know, read it here.
- I use Ceylon Alba Cinnamon from Particle, which is ground right here in Melbourne.
- To keep this recipe fructose free I used rice malt syrup, but if your not fussed about fructose, you could substitute rice malt for maple syrup.
- If you don’t have a microwave or a pop corn maker, just cook the popcorn on the stove with some oil the old fashioned way…we recommend using a tablespoon of coconut oil. This you tube video, shows you how.
- Leftovers? You must have more will power than me! Store your leftovers in a sealed container for up to three days.
- This recipe uses Australian tablespoons, which are bigger than tablespoons in the UK and USA. If your unsure, 4 teaspoons, equals one Australia tablespoon.