Ingredients – Serves 2
60g popcorn (popped jot kernels)
120g vegan butter I used the flora salted block
100g soft light brown sugar
40g Roots ‘n Shoots ‘Salted Caramel’ protein
1tsp baking soda
Melt the butter over medium heat and stir in the sugar and protein powder.
Bring to a boil and keep whisking for about 4 minutes making sure it doesn’t burn. Then add the baking soda, whisk it one last time and take off the heat.
Place the popcorn into a large bowl and working quickly pour the caramel over it and fold it gently with a spatula making sure to cover all kernels.
Spread on a baking tray lined with parchment paper to cool. Enjoy when cooled. If kept longer it will go chewy.
Recipe by @maryles_plantry