Ingredients
Scale
- 50g puffed corn (different to popped corn)
- 20g coconut oil (or butter)
- 20g honey (or maple/golden/rice malt syrup), or to taste
Instructions
- Preheat oven to 200 degrees.
- Place honey and oil in to tmx bowl.
- Blitz on speed 2, 50 degrees for 3 minutes or melted.
- Add puffed corn to the bowl and blitz on reverse, speed 2 or 3 to mix well.
- Place onto a tray in a single layer.
- Bake until golden but do not burn or it will taste bitter. Approximately 10-15 minutes.
- Stir a few times throughout the cooking process.
- Cool and then place into an airtight container.
- Will last one to two weeks.
- Prep Time: 5
- Cook Time: 15