Salted caramel popcorn

Ingredients
90g popcorn kernels
1 tsp coconut oil
1 tsp almond butter
2 tsp date syrup (rice malt, agave or maple syrup work too)
1/2 tsp sea salt

Method
Preheat your oven to 180C and line a baking sheet
Place the oil into a large pan over a medium high heat
Add two kernels and place the lid onto the pan
Once they begin to pop then add in the rest of the kernels
Shake the pan continuously to prevent burning
As soon as the popping stops, remove the pan from the heat and empty the popcorn into a bowl
Add the date syrup, almond butter and salt to the pan
Bring to the boil and then bubble for 4 mins, stirring all the time
Pour enough syrup over the popcorn to coat lightly, stir well and then spread onto your lined baking sheet
Place the baking sheet into the oven and bake for 4 minutes – keep an eye on it as it can burn easily
Remove from the oven, leave to cool and harden for 2 minutes and enjoy