This dish contains the following allergens: Tree Nuts
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For The Toasted Walnuts
80g
walnuts
For the popcorn
1 1/2 tbsp
butter, ghee, or vegan butter
1 1/2 tbsp
coconut oil
55g
popcorn kernels
The gingerbread caramel
100g
organic salted butter, ghee, or vegan butter substitute
50g
coconut sugar
50g
xylitol
2 tbsp
maple syrup/raw honey/agave syrup
1 tbsp
ground ginger
2 tsp
ground cinnamon
1 tsp
vanilla extract
1/2 tsp
sea salt
For The Toasted Walnuts
2.8oz
walnuts
For the popcorn
1 1/2 tbsp
butter, ghee, or vegan butter
1 1/2 tbsp
coconut oil
1.93oz
popcorn kernels
The gingerbread caramel
3.5oz
organic salted butter, ghee, or vegan butter substitute
1.75oz
coconut sugar
1.75oz
xylitol
2 tbsp
maple syrup/raw honey/agave syrup
1 tbsp
ground ginger
2 tsp
ground cinnamon
1 tsp
vanilla extract
1/2 tsp
sea salt
Utensils
Step 1
Start by toasting your walnuts. Add your walnut halves to a dry pan/skillet and place on a medium heat. Stir every now and then until lightly browned. The nuts should release a strong aroma into your kitchen and once they do remove from the pan and place into the bowl of Ninja food processor. Leave to cool then pulse 2-4 times until roughly chopped. Place to one side.
Step 2
In a large heavy pan heat the butter and coconut oil over a medium-high heat. Add 1 or 2 kernels to the pan and cover. Once the kernels pop, immediately add the remaining popcorn kernels and cover with a lid. Gently shake the pan until the corn is popping every few seconds (about 4 or 5 minutes). Once the popping stops turn off the heat and pour out the popcorn into a large mixing bowl. Set to one side.
Step 3
Add all of your caramel ingredients to a heavy-bottomed pan and place on to a medium heat. Stirring frequently, cook for 5 minutes or until the sugar has fully dissolved and the mixture begins to boil. Boil for 2 minutes without stirring. Remove from the heat immediately and stir in your chopped nuts.
Step 4
Pour the hot caramel over the popcorn and stir until combined. Leave to cool to room temperature or for 1 hour until brittle. If not serving immediately break the popcorn into small clusters and store in an airtight container for up to 1 week.
Start by toasting your walnuts. Add your walnut halves to a dry pan/skillet and place on a medium heat. Stir every now and then until lightly browned. The nuts should release a strong aroma into your kitchen and once they do remove from the pan and place into the bowl of Ninja food processor. Leave to cool then pulse 2-4 times until roughly chopped. Place to one side.
For The Toasted Walnuts
80g
walnuts
For the popcorn
1 1/2 tbsp
butter, ghee, or vegan butter
1 1/2 tbsp
coconut oil
55g
popcorn kernels
The gingerbread caramel
100g
organic salted butter, ghee, or vegan butter substitute
50g
coconut sugar
50g
xylitol
2 tbsp
maple syrup/raw honey/agave syrup
1 tbsp
ground ginger
2 tsp
ground cinnamon
1 tsp
vanilla extract
1/2 tsp
sea salt
For The Toasted Walnuts
2.8oz
walnuts
For the popcorn
1 1/2 tbsp
butter, ghee, or vegan butter
1 1/2 tbsp
coconut oil
1.93oz
popcorn kernels
The gingerbread caramel
3.5oz
organic salted butter, ghee, or vegan butter substitute
1.75oz
coconut sugar
1.75oz
xylitol
2 tbsp
maple syrup/raw honey/agave syrup
1 tbsp
ground ginger
2 tsp
ground cinnamon
1 tsp
vanilla extract
1/2 tsp
sea salt
Step 2 of 4
In a large heavy pan heat the butter and coconut oil over a medium-high heat. Add 1 or 2 kernels to the pan and cover. Once the kernels pop, immediately add the remaining popcorn kernels and cover with a lid. Gently shake the pan until the corn is popping every few seconds (about 4 or 5 minutes). Once the popping stops turn off the heat and pour out the popcorn into a large mixing bowl. Set to one side.
For The Toasted Walnuts
80g
walnuts
For the popcorn
1 1/2 tbsp
butter, ghee, or vegan butter
1 1/2 tbsp
coconut oil
55g
popcorn kernels
The gingerbread caramel
100g
organic salted butter, ghee, or vegan butter substitute
50g
coconut sugar
50g
xylitol
2 tbsp
maple syrup/raw honey/agave syrup
1 tbsp
ground ginger
2 tsp
ground cinnamon
1 tsp
vanilla extract
1/2 tsp
sea salt
For The Toasted Walnuts
2.8oz
walnuts
For the popcorn
1 1/2 tbsp
butter, ghee, or vegan butter
1 1/2 tbsp
coconut oil
1.93oz
popcorn kernels
The gingerbread caramel
3.5oz
organic salted butter, ghee, or vegan butter substitute
1.75oz
coconut sugar
1.75oz
xylitol
2 tbsp
maple syrup/raw honey/agave syrup
1 tbsp
ground ginger
2 tsp
ground cinnamon
1 tsp
vanilla extract
1/2 tsp
sea salt
Step 3 of 4
Add all of your caramel ingredients to a heavy-bottomed pan and place on to a medium heat. Stirring frequently, cook for 5 minutes or until the sugar has fully dissolved and the mixture begins to boil. Boil for 2 minutes without stirring. Remove from the heat immediately and stir in your chopped nuts.
For The Toasted Walnuts
80g
walnuts
For the popcorn
1 1/2 tbsp
butter, ghee, or vegan butter
1 1/2 tbsp
coconut oil
55g
popcorn kernels
The gingerbread caramel
100g
organic salted butter, ghee, or vegan butter substitute
50g
coconut sugar
50g
xylitol
2 tbsp
maple syrup/raw honey/agave syrup
1 tbsp
ground ginger
2 tsp
ground cinnamon
1 tsp
vanilla extract
1/2 tsp
sea salt
For The Toasted Walnuts
2.8oz
walnuts
For the popcorn
1 1/2 tbsp
butter, ghee, or vegan butter
1 1/2 tbsp
coconut oil
1.93oz
popcorn kernels
The gingerbread caramel
3.5oz
organic salted butter, ghee, or vegan butter substitute
1.75oz
coconut sugar
1.75oz
xylitol
2 tbsp
maple syrup/raw honey/agave syrup
1 tbsp
ground ginger
2 tsp
ground cinnamon
1 tsp
vanilla extract
1/2 tsp
sea salt
Step 4 of 4
Pour the hot caramel over the popcorn and stir until combined. Leave to cool to room temperature or for 1 hour until brittle. If not serving immediately break the popcorn into small clusters and store in an airtight container for up to 1 week.
For The Toasted Walnuts
80g
walnuts
For the popcorn
1 1/2 tbsp
butter, ghee, or vegan butter
1 1/2 tbsp
coconut oil
55g
popcorn kernels
The gingerbread caramel
100g
organic salted butter, ghee, or vegan butter substitute
50g
coconut sugar
50g
xylitol
2 tbsp
maple syrup/raw honey/agave syrup
1 tbsp
ground ginger
2 tsp
ground cinnamon
1 tsp
vanilla extract
1/2 tsp
sea salt
For The Toasted Walnuts
2.8oz
walnuts
For the popcorn
1 1/2 tbsp
butter, ghee, or vegan butter
1 1/2 tbsp
coconut oil
1.93oz
popcorn kernels
The gingerbread caramel
3.5oz
organic salted butter, ghee, or vegan butter substitute
