prep: 10 min makes: 4-6 serves
1/4 cup uncooked popping corn kernels
2 tablespoons oil
pinch of salt
caramel:
3 tablespoons cashew or almond spread
1/4 cup honey
2 teaspoons vanilla extract
pinch of salt
Place the oil and salt in large saucepan, turn on medium heat. Place a couple of corn kernels in oiled pan to test if hot enough. When corn starts to slightly spin, add remaining corn, keep lid on and shake regularly as corn starts to pop. When corn stops popping, take off heat and set aside. Next get a large saucepan and place into it the caramel ingredients and simmer(bubble) on low heat for 6-7 minutes until thick and sticky, stirring regularly. Now that the caramel is thick, quickly stir popcorn into the mixture and spread on plate. It is ready to serve once cooled. Store in fridge.
When you pass through the waters, I will be with you.
Isaiah 43:2
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