6 cups of popped popcorn
2/3 cup chopped almonds
1/4 cup natural chocolate chips
1/4 cup maple syrup
1/2 cup almond butter
1/2 tsp. salt
Mix popcorn, almonds, and chocolate chips (if using) in a large mixing bowl. Heat almond butter and salt in a small saucepan over medium heat. Once syrup starts to get light, frothy, and bubbly, cook and stir constantly for another 30 seconds.
Pour syrup over popcorn and mix with a wooden spoon until incorporated. Let cool completely.
When cooled, press small handfuls into balls with your fingers. These will keep for 2-3 days, covered, at room temperature.
2/3 cup chopped almonds
1/4 cup natural chocolate chips
1/4 cup maple syrup
1/2 cup almond butter
1/2 tsp. salt
Mix popcorn, almonds, and chocolate chips (if using) in a large mixing bowl. Heat almond butter and salt in a small saucepan over medium heat. Once syrup starts to get light, frothy, and bubbly, cook and stir constantly for another 30 seconds.
Pour syrup over popcorn and mix with a wooden spoon until incorporated. Let cool completely.
When cooled, press small handfuls into balls with your fingers. These will keep for 2-3 days, covered, at room temperature.
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