The Met Office has just declared this May as the wettest since records began (thanks guys…) so we thought we’d get some cosy going on for you.
This heavenly salted caramel popcorn is best served in a darkened room with your favourite box set on pause and a big sharing bowl between you. And don’t worry, the preparation time is a few minutes, so you’ll be back into the action in no time flat!
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
Method
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
