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10 • minutes
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2-4 • people
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Peanut Butter & Cinnamon Caramel Popcorn

5/5 (1)


  • ​Popcorn
  • tick 1/3 cup popcorn
  • tick 3 Tbsp Chantal Organics Coconut Oil
  • Peanut Butter Caramel
  • tick 4 Tbsp Chantal Organics Smooth Peanut Butter
  • tick 3-4 Tbsp Chantal Organics Rice Syrup
  • tick 2 Tbsp Chantal Organics Coconut Oil
  • tick 2 tsp cinnamon
  • tick 1 tsp sea salt


  • Step 1.

    Follow the instructions on the popcorn packet to pop 1/3 cup popcorn in 3 Tbsp coconut oil. Transfer the popped corn to a large mixing bowl.

  • Step 2.

    Preheat the oven to 180ºC fan bake and line 2 baking trays.

  • Step 3.

    Place all the caramel ingredients into a small pan and stir over low heat until melted.

  • Step 4.

    Pour the caramel sauce over the popcorn and use a spatula to fold it through.

  • Step 5.

    Spread the caramel coated corn over the two baking trays and place into the oven for 5 to 10 minutes, or until the caramel starts to bubble and turns golden.

  • Step 6.

    Remove the caramel corn from the oven and allow to cool - the caramel will harden as it cools.

  • Step 7.

    Store in an airtight container at room temperature for up to 1 week.

Chantal Organics Products used

Coconut Oil
Classic Smooth Peanut Butter
Rice Syrup

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