Our journey away from sugar

This will be a pantry staple for after school snacks.  It practically got inhaled after school today

Ingredients

• 1/4 cup organic oil of your choice (we prefer coconut oil).
• 3/4 cups popcorn kernels.
• 1 cup almonds (halved).
• 1 cup rice malt syrup.

Directions

1. First things first, make the popcorn! You can do this in a popcorn machine or make your own. To make your own: heat the oil in a heavy based saucepan with a well fitting lid until hot. Add popcorn kernels and place the lid on. Once you hear the kernels begin to pop, give the saucepan a shake to help stop them sticking to the base. As soon as the popcorn stops popping, or the popping becomes quiet, remove from the stove and pour into a large bowl, and set aside.

2. Meanwhile, place almonds on a tray and roast for about 10-15 minutes at 180°C. Remove from oven and set aside.

3. Heat syrup in a heavy based until it starts bubbling. Allow it to bubble away for about a minute. Add the popcorn and stir until it’s well coated. Add the nuts and stir until they’re coated.

4. Remove the mixture from the stove, and pour onto a non-stick oven tray, or any glass or ceramic tray you have lying around.

5. Wet your hands with some cold water, press the mixture down, so that it becomes compact and flat. Leave to set at room temperature for about one hour.

6. After it has hardened, cut it into squares, or break it up into odd shapes and sizes for a more rustic feel.

Note

We prefer to use Pureharvest Organice Rice Syrup.