This is seriously the easiest, most delicious, crispy popcorn you will ever taste.
We are now well into summer, and I have successfully finished at least three different series on Netflix, plus several movies. I’m not even sorry.
Not the most productive thing to do, but we can all stop kidding ourselves and admit that it’s exactly what we want to be doing with our summer…
If you are anything like me, movies are combined with consecutive cups of tea and snacks by the bounty. And with their low calorie content, popcorn is my favourite whole-grain snack to go to!
These golden nuggets are naturally very low in fat and you don’t need to worry about any hefty additives or preservatives. Plus, the smell of cooking popcorn…
I will admit, I do cheat slightly when it comes to making popcorn. It was the Christmas of 2016, and I was enjoying the ceremony of last minute shopping for my step-dad. (Upon his request) I avoided men-kind as he ‘didn’t want another back scratcher or mug’. Ridiculous, but alas! I scoured the aisles in Debenhams in the ‘christmas gifts for dad’ section and found the holy grail. I found a popcorn air popper for (I think) around 15 or 20 pounds?! This little machine honestly makes cooking popcorn so easy, and you don’t have to use any oil! It pops your popcorn in about 30 seconds and you don’t even need to wash up. This is not sponsored at all, and you don’t need this machine to make this recipe at home, but if you pop popcorn pills as much as I, this is definitely a worthwhile investment!
Best 20 pounds I’ve ever spent.
All you need to make this vegan cinnamon toffee popcorn is…
1/2 tsp coconut oil
2 tsp cinnamon
1 tsp vanilla
2 tsp agave/honey
1 tsp coconut sugar
Before you start, you’ll need to pre-heat your oven to about 180 degrees, then simply pop your popcorn. If you don’t have an air-popper, you can do it in a pan with a teaspoon of oil so it doesn’t burn. I like to use coconut oil but you can use any oil that you like!
While your popcorn is busy popping, in a saucepan combine your (barely) half a teaspoon of coconut oil with 2 teaspoons of honey or agave, and a teaspoon of cinnamon and vanilla extract. Let these melt together in your saucepan until everything is combined. Then, take off the heat and mix your popcorn into the pan, covering everything with your sticky mixture. Sprinkle over your coconut sugar (optional).
Place your popcorn into the baking tray (feel free to reserve some to nibble on while you’re waiting) I like to line a baking try with parchment paper or tin foil, just to save washing up.
Then, depending on the temperature of the oven, check back every few minutes or so and give the popcorn a mix around, making sure it’s not burning. Sometimes if the heat is higher, the popcorn is done in minutes, however it’s a lot easier to burn, so judge it based on how impatient you are. At a lower heat it will take longer.
After about 10 or 15 minutes, you can take out your popcorn. Leave it to sit for 5 minutes until it has cooled, and the melted topping will have hardened into a delicious crispy topping.
Plant-based | Vegan Toffee popcorn.