15 min prep time
5 min cook time
Serves 10 people
Caramelised peanut and maple popcorn


  • 1/3 cup popcorn kernels
  • 1 tbsp extra virgin olive oil
  • 1/2 cup maple syrup
  • 3 tbsp peanut butter
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • Pinch of salt


  1. Preheat oven to 180C and line a rimmed baking tray with baking paper.
  2. Pour oil into a large pot on the stove and turn the heat up to medium.
  3. Add a few corn kernels of corn and place lid on pot.
  4. Once the kernels pop, remove the lid and pour in the remaining popcorn kernels.
  5. Place lid back on the pot and give the pot a little shimmy to distribute the kernels evenly.
  6. Cook over medium heat with the lid lifted slightly to the side to let the steam out, shaking the pot occasionally. Cook until the popping sound slows.
  7. Place cooked popcorn into a large glass bowl.
  8. While popcorn is cooking, place maple syrup in a small saucepan and bring to a boil over medium heat.
  9. Add peanut butter, vanilla, salt, and cinnamon, and whisk to combine.
  10. Drizzle over popcorn and mix with a rubber spatula until coated.
  11. Pour the popcorn onto the lined tray in a single layer and bake for 5 minutes.
  12. Remove from oven, and set aside to cool and crisp. Enjoy!


Recipe courtesy of Rebecca Gawthorne, dietitian and nutritionist of @nourish_naturally
Nutrients per serve
Energy 570kJ
Protein 3g
Fat 6g
Saturated fat 1g
Carbohydrate 16g
Sugars 11g
Dietary fibre 2.7g
Sodium 80mg

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