Ingredients
Units
Scale
Ingredients
- 6 cups freshly popped popcorn (see note above)
- 1/2 cup brown rice syrup
- 3 tablespoons raw cashew butter
- 1/4 teaspoon sea salt
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon cinnamon
Instructions
Instructions
- Preheat oven to 350F. Line a rimmed baking sheet with parchment paper and set aside.
- Place popcorn in a large mixing bowl and set aside.
- Add brown rice syrup to a small pot over medium heat, and bring to a simmer. Reduce heat to low and cook for 2 minutes, stirring frequently. Remove from heat, and add cashew butter, salt, vanilla and cinnamon. Mix until smooth.
- Pour mixture over popcorn and mix well with a rubber spatula to combine. Spread over lined baking sheet and bake for 6 minutes. Then rotate tray and continue baking for 2 or 3 more minutes. Remove from oven. Allow to completely before breaking into pieces.
- If you have any left over, it can be stored in an airtight container for up to three days.