Jaggery Date Caramel Popcorn
Ingredients
- 1/2 cup popcorn kernels
- Very little oil for popping the popcorn
- 113 grams of butter or coconut oil
- 1/2 cup mixed seeds and almond flakes, toasted
- 4 tablespoons date syrup
- 1 cup powdered jaggery
- 1/2 teaspoon sea salt
- Splash of good vanilla
- 1/4 teaspoon bicarbonate soda
Preparation
Pop the popcorn kernels using very little oil. Set aside.
Toast the mixed seeds and almond flakes in an oven at 175°C (350°F) for 5 minutes. Set aside.
In a pot used for making popcorn, add jaggery, butter or coconut oil, date syrup, and salt. Bring it to a gentle boil until it reaches a uniform liquid state.
Quickly whisk in the vanilla and bicarbonate soda. The mixture will resemble a frothy honeycomb-like texture.
Quickly add the popped popcorn and toasted seeds and nuts to the pot. Mix thoroughly until everything is coated well.
Optional: Bake the coated popcorn at 100°C (212°F) for an hour to prevent sticking and add more crispiness.
Once done, break any clumps while the popcorn is still warm and let it cool completely before transferring to an airtight container.