Salty Chocolate Popcorn
Ingredients
1/2 cup popcorn kernels
2 tbsp coconut oil
150g (6oz) HazelNOT Choc
2 tbsp sea salt
Method
Heat a large heavy bottomed pot over medium-high heat. Add the coconut oil and heat.
Place two kernels in the centre of the pot and wait to pop.
Once popped, place remaining kernels across an even layer in the pot.
Cover pot with lid and remove from heat for 30 seconds.
Return pot to heat, gently shaking as the popcorn pops to avoid burning.
Remove from heat once the popping slows. Transfer to a large bowl.
Place HazelNOT Choc into a small microsafe bowl and microwave or 30 seconds, stirring half way.
Pour spread and sprinkle salt into popcorn bowl.
Cover bowl and shake to evenly spread mixture throughout.
Enjoy straight away!
Recipe and image credit @maddiparsonsnutrition