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Plain, stove-popped popcorn is actually a light and nutritious snack on its own! But you didn’t come to the Desserts section for “light and nutritious,” did you?

You will need

Serves 12

  • 110 g (13-14 cups) popped corn
  • 190 g (1 1/4 cups) coconut sugar
  • 2 tablespoons water
  • Spray oil (coconut oil preferred)
  • 110 g (1/2 cup) nut butter (cashew, almond, or peanut)*
  • 80 g (1/4 cup) brown rice syrup
  • 10 g (2-3 teaspoons) melted coconut oil
  • Big pinch sea salt

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20 mins to prep

25 mins to cook

  1. Step 1

    Preheat oven to 150°C.

  2. Step 2

    Place coconut sugar and water into a saucepan and bring to a boil. Stir in popped corn, occasionally spraying with oil to prevent the caramelised popcorn from clumping together.

  3. Step 3

    Once evenly coated in caramel, transfer onto a lined oven tray and place in oven for 10–15 minutes, stirring every 5 minutes to ensure the popcorn becomes evenly crisp.

  4. Step 4

    Place nut butter, rice malt syrup and coconut oil into a saucepan, and heat until the mix thins out to become a liquid.

  5. Step 5

    Place the caramelised popcorn into a large bowl. Pour over hot nut butter mix, stir with a spatula to combine, sprinkle in salt, and once it has cooled enough to handle, massage nut butter mix into the popcorn (wear gloves if you don’t want to get messy here!).

  6. Step 6

    Spoon mixture onto a lined baking tin and press down firmly. You may want to lay another baking sheet on top and place a heavy object on it to make sure the popcorn slice is tightly compact.

  7. Step 7

    Set on bench top until cooled slightly, then refrigerate for 30 minutes or until completely firm.

  8. Step 8

    Flip out onto bench and cut in to squares, triangles or longer sticks. Store in an airtight container in the fridge. Also delicious frozen!


*Swap nut butter for Tahini for a nut-free version!

Recipe: Amber Wood

Photography: Chris Middleton

Stylist: Deb Kaloper

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