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Salted caramel popcorn squares
Preparation 15 minutes (Overnight to set)
Serves 6 (or just you if you eat the whole tray)

Salted caramel popcorn squares


As if we hadn’t convinced you already that Martyna Angell (The Wholesome Cook) is a genius, she shared this recipe with us. Combining some of our favourite things, popcorn and caramel, this snack is bound to be a hit.
These Salted “Caramel” Popcorn Squares are a great refined sugar-free treat to satisfy that alluring, salty-sweet craving. Perfect as an afternoon tea snack or epic dessert. Not only is this recipe sugar-free but it’s also gluten-free, dairy-free and vegan. Inspired by rice crispie squares, if you love popcorn, you’ll love these.

  1. Line a loaf tin with some waxed baking paper.
  2. Place macadamia nut butter, rice malt syrup, vanilla extract and sea salt in a large saucepan over low heat. Cook, stirring, until the mixture begins to “melt”.
  3. Remove pan from heat and add popped corn. Mix well until popcorn is covered with the “caramel”.
  4. Transfer the mixture into the paper-lined loaf tin and press down into the corners with a spoon. Place in the fridge for 15 minutes for the mixture to cool.
  5. When set, remove from the fridge and slice into squares or bars. Serve or store in an air-tight container in the fridge.


  • 1/2 cup macadamia nut butter
  • 1/3 cup rice malt syrup
  • 1 tsp vanilla extract
  • 1.5 tsp sea salt flakes
  • 4 cups popped corn kernels (made from popping about 1/4 cup corn)