• ½ cup macadamia nut butter (I used brazil, cashew, almond butter)
  
• 1/ 2 cup rice malt syrup
• 1 tsp vanilla extract
• 1.5 tsp sea salt flakes
• 4 cups popped corn kernels (made from popping about ¼ cup corn kernels)

1. Line a square tin with some waxed baking paper.
2. Place 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 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. I also dehydrated the pieces for a couple of hours so they were really crunchy. Store in an air-tight container in the fridge.

The sweet & savoury popcorn is just a mix of:

1 tsp smoked paprika
1 tsp cinnamon
1/2 tsp cumin
1 tsp stevia granules
1 tsp salt

8 cups popped corn
1/4 c melted coconut oil

Mix popcorn with oil in a bowl. Sprinkle over spice mix and mix through. Eat immediately. Tastes like kettle corn but so much healthier.