Sweet Nut Popcorn
You’ll Need to Triple this Recipe of Sweet Nut Popcorn!
This Sweet nut popcorn recipe falls into my 20% category of my 80/20 rule. Corn can be hard to digest and most corn products should be soaked in lime water to release the B3 that is bound up in the corn. You can make this treat even better if you made your own almond butter from crispy almonds or use sprouted nut butters. If someone needs something for a bake sale, I bag this treat into small clear bags and they have sold out at every sale. They are also great to give out as a birthday or Halloween treat or as a Christmas gift.
6 to 8cups of popped organic popcorn
1/2cup roasted almond butter or raw sprouted almond butter
2/3cup honey or maple syrup
1teaspoon sea salt
Pop your popcorn in an air-popper. Set aside in a large bowl.
In a small sauce pan on low heat, melt butter, almond butter, sweetener and salt. Stir just until well mixed. Do not boil. Pour mixture over popcorn and stir to mix. Place on a cookie tray lined with parchment paper or on racks with screens. Place in a 200 degree oven and cook until dry and crunchy. Turn occasionally. It takes about 1 to 3 hours depending on the following factors:
-If you have a convection oven it dries much more quickly.
– If you have drying screens instead of cookie trays it cuts down on time and you don’t need to turn the popcorn.