19 July, 2015
Apricot Crumble Popcorn
Apricot Crumble Popcorn
Ingredients:
- 1 cup almond meal
- 1 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup rice malt syrup (or honey)
- 1/2 cup apple puree
- 1/2 cup melted butter
- 3/4 cup dried apricots, chopped
- 1 cup popping corn kernels
- 2 tablespoons rice bran oil
Method:
- Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper
- Mix together the almond meal, rolled oats, sugar, syrup, apple puree and butter into a mixing bowl and combined well
- Spread the mixture roughly over the baking paper and bake for 15 minutes until golden
- While the crumble is cooling place the oil and the corn kernels in the bottom of a soup or stock saucepan that has a matching lid and spread the corn kernels evenly across the bottom
- Turn the stove on to a medium heat and continue shaking the pan back and forward over the heat until the first kernel pops – VERY quickly put the lid on the pot but continue to shake the pot back and forward over the heat
- After a couple minutes the popping will start to slow down, remove from the heat when you haven’t heard a pop for 15 seconds
- Place the popcorn into an airtight container and evenly spread the chopped apricots over the top of the popcorn
- Finally break up the baked crumble mixture and crumble into your hand and spread over the popcorn
- Place the lid of the air tight container and shake well for your delicious apricot crumble popcorn.
Recipe Notes:
- Store in an airtight container for a maximum of 5 days
- This recipe is not freezer friendly
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.