Toffee flavor popcorn with peanuts, vegan

Method

Preheat oven to 120°C. Line two baking pans with parchment paper. Heat the oil and add the maize kernels. Cover the pot with a lid. Use a lit to cover the pot but leave a little air so some steam can escape. The maize will pop after about 2-3 minutes. Remove the pot from the heat and transfer popcorn to a large bowl and mix peanuts under. Set aside.

For the toffee coating heat coconut oil in a heatproof medium size saucer. Add sugar and coconut palm syrup and simmer for about 3 to 4 minutes while constantly stirring. Take off the heat, add salt, vanilla powder and baking soda. Stir while the baking soda will let the mixture foam and bubble up. Pour mixture over popcorn and peanuts and stir under till everything is covered. Spread the popcorn out on the baking pans and bake for about 1 hour. Let cool off.

Ingredients

• 2 tbs Rapunzel coconut oil
• 40 g Rapunzel popcorn maize
• 150 g Rapunzel peanuts roasted, salted

For the toffee coating:

• 100 g Rapunzel coconut oil
• 170 g Rapunzel Cristallino raw cane sugar
• 120 ml Rapunzel coconut palm syrup
• ½ tsp Rapunzel sea salt fine
• ¼ tsp Rapunzel bourbon vanilla powder
• ½ tsp baking soda